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Lentil Penne Primavera Bowl

Yield: 44, 4oz servings
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5  lbs BAF Lentil Penne, prepared (SKU 10847)
5  Tbsp Vegetable oil
8  cups Zucchini, medium dice
8  cups Grape tomatoes, halved
2  cups Extra virgin olive oil (EVOO)
2  Tbsp Garlic, peeled, thinly sliced
2  Tbsp Kosher salt
1  Tbsp Black pepper, medium grind
1  Tbsp Red pepper flakes
2  cups Parmesan cheese, grated
1/4  cup Italian parsley, stems removed, roughly chopped
  Pan spray (as needed)


  1. Prepare penne according to directions. Toss penne with vegetable oil.
  2. Spray zucchini and tomatoes with pan spray and bake for 15 min. at 350?F.
  3. In a large pot, heat EVOO and garlic over medium heat for 5 min.
  4. Remove from heat and add salt, pepper, and red pepper flakes. Stir.
  5. Combine sauce with penne and fold in zucchini, tomatoes, parmesan and chopped parsley. Hold at 145° F until service.
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