Summer Vegetable Protein +® Cellentani

Recipe Courtesy of Vanessa Mello

1 lb. Barilla Protein +® Cellentani
2 Tbsp olive oil
1 each medium zucchini, cut on a bias
1 c yellow onion, cut into thin rounds
4 each garlic cloves, sliced thinly
1 Tbsp miso paste
2 Tbsp tomato paste
4 each fresh tomatoes, chopped
1 Tbsp crushed chili flakes, can adjust to taste
1 c red bell pepper, diced
10 oz. frozen spinach, thawed and drained
15.5 oz. cannellini beans
1/2 c fresh basil (thinly sliced)
1/4 c fresh lemon juice
To taste salt and pepper
  1. Gather and prep all of your ingredients.
  2. Boil Barilla Protein Pasta in salted water until al dente in a medium pot. Drain and set aside.
  3. Heat 1 Tbsp olive oil on medium heat.*
  4. Add zucchini slices and pan fry until browned. Set aside on top of a paper towel to drain excess oil.
  5. Add 1 Tbsp of olive oil. Then, add the onion and garlic. Sauté until lightly browned.
  6. Stir in tomatoes, red bell pepper, miso paste, tomato paste, and chili flakes. Let simmer until tomatoes and bell peppers soften and onions are translucent.
  7. Next, fold in the spinach, cannellini beans, and the pasta noodles. Reduce heat to low.
  8. Once the sauce has a thick consistency, turn off the heat and squeeze fresh lemon juice, season with salt and pepper to taste, and garnish with basil ribbons and zucchini slices.*

Chef Notes:

*If you want to add lean protein such as chicken or salmon, pan fry it before the zucchini and add to the sauce with the pasta noodles and beans.

*Optionally, add parmesan cheese to help further thicken the sauce.