Red Lentil Rotini with Salsa Verde, Roasted Zucchini, Hominy and Fresh Mint2019-10-04
Salsa verde is one of the worlds best condiments, at home on nearly everything from steaks to seafood, eggs to… pasta! Here, Chef Yury combines the tangy, herbaceous sauce with Red Lentil Rotini, hominy and zucchini. It’s fully vegan, gluten-free, and accented with fresh mint.
Preheat the oven to 425°F.
In a medium pot, combine the onion, tomatillo, jalapeño peppers and garlic, then top with enough water to cover the vegetables.
Bring everything to a boil, then reduce to a simmer and cook for an additional 15 minutes.
Add everything to a blender in batches with cilantro, and blend until smooth.
Meanwhile, toss the zucchini with olive oil and season with salt and pepper. Roast until nicely browned, about 10 minutes.
In a large pot, cook the pasta according to the directions.
Drain the pasta and combine with the sauce, zucchini and hominy.
Remove the skillet from the heat and fold in the mint.
- 6 pkgs Barilla® Red Lentil Rotini
- 1½ cups vegetable oil, divided
- 6 ea medium onions, halved
- 4½ lb tomatillo
- 6 ea jalapeños
- 12 ea garlic cloves
- 6 bunches cilantro
- 12 ea medium zucchinis, sliced in half and into half moons
- 6 cups canned hominy
- salt and pepper, to taste
- 3 cups fresh mint
Chef Recommended Cuts
Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Lamb Ragout with Berbere
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.