RED LENTIL PENNE WITH ZUCCHINI, LEEK AND FETA
Serves 2
INGREDIENTS:
160g Barilla Red Lentil Penne
20ml Extra Virgin Olive oil
1 tbs sherry vinegar
1 tsp whole grain mustard
1 tsp honey
1 tsp smoked paprika
½ garlic clove, chopped
1 zucchini, sliced
30g spring onion
6 leaves fresh basil
50g feta
PREPARATION:
– Bring a large pot of water to the boil, season with salt and cook the Red Lentil Penne according to packet instructions.
– Drain the Penne and toss with 1 teaspoon of olive oil, place on a tray to cool down. Meanwhile
in a large frypan, saute the zucchini with garlic and a little olive oil until browned, season with salt and pepper to taste and set aside.
– In a large bowl combine the sherry vinegar, mustard, honey and smoked paprika and whisk together. Stream in the remaining olive oil and whisk until the dressing is thick. Season
with salt and pepper to taste.
– Once the zucchini has cooled down, combine all the ingredients in a large bowl
and serve.
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