Menu Ideas

Spinach & Artichoke Lentil Penne

Lentil Penne in a hearty artichoke and spinach sauce, topped with mozzarella and parmesan cheese.

Yield: 23, 8-oz servings


  • 1. Prepare penne according to directions, adding 3 Tbsp of salt to cooking water if desired. Toss with vegetable oil and hold.
  • 2. For artichoke sauce: Bring olive oil to a simmer (1-2 mins.) Add onions and cook for 4-5 mins. Add garlic and artichoke hearts, cook for 2 mins. Add spinach to pan and cook 3-4 mins. Season with black pepper, lemon juice and remaining salt.
  • 3. Add vegetable stock and reduce for 10 minutes or by half. Add cream to pan, stirring. While whisking, slowly mix in 2 cups of shredded mozzarella and 2 cups of grated parmesan. Continue to stir until cheese is fully incorporated.
  • 4. Combine spinach and artichoke sauce with warm penne and remaining mozzarella and parmesan. Hold at 145° F for service.


Serving Size 8 OZ

Amount Per Serving
Calories 660 Calories from Fat 0
% Daily Value*
Total Fat 37g 56%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 1600mg 67%
Total Carbohydrate 62g 21%
Dietary Fiber 6g 0%
Sugars 1g
Protein 24g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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