Red Lentil Pasta Primavera

Gluten-free pasta has come a long way, both in terms of texture (al dente and gluten-free are no longer mutually exclusive) and ingredients. While choices were once limited to varieties made from brown rice or corn, it’s now easy to find beautiful and colorful varieties. We tested different shapes and varieties to arrive at this Red Lentil Pasta with Spring Priamvera. It’s accessible to a wider swath of people with food sensitivities. We’d proudly serve the results to any guests—even those without dietary restrictions.

What are Red Lentils?

Red lentils are small, vibrant legumes packed with protein, fiber, and essential nutrients. Known for their mild flavor and quick cooking time, they’re a staple in cuisines all over the world. Red lentil pasta is made by grinding dried red lentils into a flour, which is then used to create pasta shapes like spaghetti, penne, and fusilli. The result is a gluten-free pasta that still retains a satisfying texture and is rich in protein. it’s ideal for maintaining muscle health and keeping you full for longer. Also, its flavor allows it to pair well with various sauces, from creamy Alfredo to tangy marinara, ensuring a satisfying meal every time.

Red Lentil Pasta with Spring Primavera

---

• Author: Liz Fetchin

Print Recipe

Description

Skip the gluten, add the flavor!

---

Ingredients

Scale 1x2x3x

• Oil to coat casserole dish (we used olive oil spray)
• 2 tbsp olive oil, divided
• ½ tsp each of salt, pepper, and red pepper flakes
• 2 pints cherry tomatoes
• 12 stems broccolini
• 5 garlic cloves, minced
• 2 bricks of Violife Just Like Feta (or standard feta if lactose doesn’t bother you)
• 1 lb gluten-free red lentil pasta
• Fresh basil or parsley for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400 degrees.
2. In a Dutch oven, place 1 tbsp olive oil, salt, pepper, garlic, red pepper flakes, tomatoes, broccolini, and garlic. Toss with fingertips so vegetables are coated in oil.
3. Place both bricks of Violife Just Like Feta (or real feta) in the center of the Dutch oven. Put in the oven and bake uncovered for 25 minutes.
4. About halfway through baking, prepare gluten-free red lentil pasta per package instructions.
5. Remove casserole dish from oven, place on a heat-safe surface. Remove broccolini with tongs and set aside. Stir tomatoes and cheese until a sauce forms.
6. Add pasta and toss to coat. Place broccolini on top, garnish with basil or parsley, and serve.

Recipe by Liz Fetchin of Octofree
Styling by Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.