Penne pasta is tossed with cooked lentils, blistered cherry tomatoes, and rosemary and topped with crumbled bacon and grated cheese.

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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil.

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  • Meanwhile, in a large skillet, render bacon until crispy. Remove the bacon from the skillet and dry on a paper towel.

  • In the same skillet, saute garlic and rosemary with half the olive oil for one minute. Add tomatoes and blister.

  • Add lentils and bring to simmer, then season to salt and pepper.

  • Cook the pasta according to directions, drain and toss with lentil sauce.

  • Stir in remaining olive oil, parsley and top with crumbled bacon and cheese before serving.

Nutrition Facts

440 calories; protein 12.2g 24% DV; carbohydrates 60.4g 20% DV; fat 17.2g 27% DV; cholesterol 10.2mg 3% DV; sodium 157mg 6% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/06/2019
Quick & easy pasta dish! I skipped the olive oil otherwise followed recipe exactly. Will be making again. Thanks for sharing! Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/06/2019
Quick & easy pasta dish! I skipped the olive oil otherwise followed recipe exactly. Will be making again. Thanks for sharing! Read More
Rating: 5 stars
08/07/2017
Wonderful!! I used GF ditalini rigati instead of penne. I added hot peppers. Read More