Tomato Lentil Rigatoni with Pine Nuts
Red lentil rigatoni is coated with a quick tomato, spinach, garlic, and mint sauce and finished with toasted pine nuts.
By Moow Editorial ·
- Toast pine nuts gently because they brown quickly.
- Drain lentil pasta as soon as it is tender.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings
- Prep time: 14 minutes
- Cook time: 20 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 servings.
- Calories: 380 kcal
- Protein: 19 g
- Carbohydrates: 55 g
- Fat: 11 g
- Fiber: 7 g
- Sodium: 49 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 10 ounces (284 g) dry red lentil rigatoni
- 5 medium tomatoes (600 g), chopped
- 4 packed cups (120 g) baby spinach
- 1/3 cup (40 g) raw pine nuts
- 1 packed cup (40 g) fresh mint leaves, torn
- 1 tablespoon (14 g) olive oil
- 3 cloves (9 g) garlic, grated
- 12 cups (2,880 g) water for boiling
- 1/2 teaspoon (1 g) black pepper
Directions
1. Toast the pine nuts in a dry skillet over medium-low until golden; transfer immediately to a plate.
2. Bring the water to a boil and cook the lentil rigatoni according to package directions until just tender; drain well.
3. Heat the oil in the skillet and cook the tomatoes and garlic until saucy, 6 to 8 minutes. Fold in the spinach until wilted.
4. Toss in the rigatoni, mint, and black pepper and finish with the toasted pine nuts.
Sources
Contains tree nuts (pine nuts); lentil-pasta cross-contact varies by brand. Refrigerate leftovers within 2 hours and reheat until steaming.