Red Lentil Penne with Middle Eastern Vegetable Ragu and Spicy Schug

Amount Per Serving
Calories 750		Calories from Fat 522
% Daily Value*
Total Fat 58g		89%
	Saturated Fat 8g	40%
	Trans Fat 0g
Cholesterol 0mg		0%
Sodium 20mg		1%
Total Carbohydrate 50g		17%
	Dietary Fiber 11g	44%
	Sugars 4g
Protein 21g		42%

Vitamin A -%		Vitamin C -%
Calcium 4%		Iron 35%

*Percent Daily Values are based on a 2,000 calorie diet.

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.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Recipe Developed by Barilla for Professionals

3 pounds Barilla Red Lentil Penne

1 cup extra virgin olive oil

3 cups onion, small diced

1/2 cup chopped garlic

6 cups zucchini, small diced

1 tablespoon ground all spice

1/2 tablespoon ground cinnamon

1 1/2 cups tomato paste

4 quarts water

salt and white pepper to taste

1 1/2 cups tahini

3 cups mint, chopped

1 1/2 cups pine nuts, toasted

Green Schug:

6 each serrano peppers

6 each garlic cloves

1 1/2 cups cilantro

3/4 cup flat leaf parsley

3 tablespoons lemon juice

1 tablespoon ground cumin

1 tablespoon ground coriander

1 1/2 cups extra virgin olive oil

salt and black pepper to taste

Instructions

In a large rondo add the olive oil and heat on medium-high heat.
Add the onions, garlic, eggplant and zucchini. Saute for 5 minutes over high heat.
Add the spices and saute for an additional minute.
Add the tomato paste and water then bring to a simmer, making sure to fully incorporate the tomato paste. Simmer for 30 minutes.
Season with salt and pepper then fold in the tahini, remove the skillet from the heat.
Schug: Combine the jalapeno, garlic, cilantro and parsley in a food processor then pulse until broken down. Fold in the lemon juice, cumin, coriander and olive oil then season to taste.
Fold the schug into the ragu
Cook the pasta according to the directions then drain and combine with the hot sauce.
Garnish with mint and toasted pine nuts.