Noodles with Peas, Cherry Tomatoes, Lentils, and Sun-Dried Tomato Sauce
Ingredients
- 3/4 lb. pasta of your choice
- 1/4 cup pasta cooking water, reserved
- 3 tablespoons olive oil
- 1 small onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pint cherry tomatoes
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 cup sun-dried tomatoes, finely chopped
- 2/3 cup frozen peas
- 2/3 cup cooked lentils
- Chopped parsley or basil, for garnish
- Red chili flakes, optional
Preparation
Cook 3/4 lb. pasta of your choice, reserve 1/4 cup pasta cooking water before you drain it.
Meanwhile in large pan, add 3 tablespoons olive oil.
Once hot, add 1 small onion finely diced, 1 teaspoon salt, 1/2 teaspoon pepper.
Cook for 5-7 minutes until translucent and slightly browned.
Add 1 pint cherry tomatoes sliced lengthwise, 1 teaspoon dried basil, 1 teaspoon garlic powder, and 1 teaspoon dried oregano.
Cook for 5 minutes, stirring.
Add 1/4 cup finely chopped sun-dried tomatoes, 2/3 cup frozen peas, 2/3 cup cooked lentils, and reserved liquid, stir and simmer for 3 minutes.
Spoon over pasta.
Sprinkle chopped parsley or basil over top, and red chili flakes for some heat.
