- Level
- very easy
Ingredients
- 6 oz
- whole-wheat penne
- 175 g
- ¼ cup
- basil pesto, divided
- 60 mL
- 4 oz
- sliced mushrooms
- 125 g
- 1
- small carrot, chopped
- ¼ tsp
- salt
- 1 mL
- 1½ cups
- tomato sauce
- 375 mL
- â…“ cup
- dried red lentils, well rinsed
- 75 mL
- 1
- small zucchini, chopped
- 1 cup
- shredded rotisserie or cooked leftover chicken
- 250 mL
- ½ cup
- light ricotta cheese
- 125 mL
- 2 tbsp
- grated Parmesan cheese
- 30 mL
Directions
Step 1
Preheat oven to 400˚F (200˚C). Cook pasta according to package directions. Reserve ½ cup (125 mL) pasta water; drain pasta.
Step 2
Meanwhile, heat 2 tbsp (30 mL) basil pesto in large, non-stick skillet set over medium heat. Mix in mushrooms, carrots and salt; cook 5 to 8 min. until mushrooms are softened. Add tomato sauce, lentils and 1 cup (250 mL) water. Bring to a boil. Reduce heat to low; simmer 15 to 20 min. or until lentils are tender.
Step 3
Stir in zucchini and chicken; simmer 10 to 15 min., until zucchini is tender. If sauce is too thick, thin with reserved pasta water to desired consistency. Stir in cooked pasta and remaining pesto.
Step 4
Transfer pasta mixture to greased 8-in. (20-cm) square baking dish. Dollop ricotta evenly over pasta. Sprinkle with Parmesan. Broil 3 to 5 min. or until top is golden brown.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 480
- Fat:
- 17 g
- Saturated Fat:
- 4 g
- Carbs:
- 57 g
- Fibre:
- 9 g
- Sugar:
- 8 g
- Cholesterol:
- 50 mg
- Protein:
- 29 g
- Sodium:
- 800 mg
