PROTEIN+® CELLENTANI WITH SUMMER VEGETABLES

INGREDIENTS

• 1 lb Barilla Protein+® Cellentani
• 1 each medium zucchini, cut on a bias
• 4 each garlic cloves, sliced thinly
• 2 Tbsp tomato paste
• 1 Tbsp crushed chili flakes, can adjust to taste
• 10 oz frozen spinach, thawed and drained
• 1/2 cup fresh basil (thinly sliced)
• 2 Tbsp olive oil
• 1 cup yellow onion, cut into thin rounds
• 1 Tbsp miso paste
• 4 each fresh tomatoes, chopped
• 1 cup red bell pepper, diced
• 15.5 oz cannellini beans
• To taste salt and pepper

PREPARATION

1. 1.Gather and prep all of your ingredients.
2. 2.Cook pasta according to package directions. Drain and set aside.
3. 3.Heat 1 Tbsp olive oil on medium heat.
4. 4.Add zucchini slices and pan fry until browned. Set aside on top of a paper towel to drain excess oil.
5. 5.Add 1 Tbsp of olive oil. Then, add the onion and garlic. Sauté until lightly browned.
6. 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. 7.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.*