- 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
- ⅓ 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
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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
