Red Lentil Pasta with Creamy Primavera Veggies

blog.myfitnesspal.com

Gala Spanogians

8 ounces (227g) Explore Cuisine red lentil penne

8 ounces (227g) asparagus, trimmed and cut into 2-inch (5cm) pieces

1 tablespoon olive oil

1 large shallot, thinly sliced

1 cup (70g) shiitake mushrooms, sliced, stems discarded

¼ teaspoon salt

½ cup (120ml) dry white wine or low-sodium vegetable broth

1 cup (113g) frozen artichoke hearts, defrosted

½ cup (80g) frozen peas or edamame

4 ounces (113g) soft herb and garlic goat cheese

1 cup (14g) fresh basil leaves, chopped

Directions at blog.myfitnesspal.com

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