Marvelous Mediteranean Pasta

Name: Marvelous Mediteranean Pasta
Ingredients: 2 cups cooked or canned lentils, drained and rinsed; 1/2 package brown rice rotini pasta; 1 large red bell pepper, sliced into bite size pieces; 1/4 cup sundried tomatoes, rehydrated in 1/4 cup hot water (save soaking water for cooking); 2 medium shallots, chopped; 4 medium whole cloves of garlic, pressed; 1 12 oz package frozen spinach, thawed and drained; 1 12 oz package frozen artichoke hearts, thawed; 1/4 cup Vegannaise; 1 teaspoon fresh lemon zest; 1/4 cup freshly squeezed lemon juice; 1 teaspoon Dr Fuhrman's Mato Zest; 1 teaspoon Braggs Liquid aminos; 1 tablespoon dijon mustard (low or no salt)

14 ingredients

6 steps

Ingredients

2 cups cooked or canned lentils, drained and rinsed
1/2 package brown rice rotini pasta
1 large red bell pepper, sliced into bite size pieces
1/4 cup sundried tomatoes, rehydrated in 1/4 cup hot water (save soaking water for cooking)
2 medium shallots, chopped
4 medium whole cloves of garlic, pressed
1 12 oz package frozen spinach, thawed and drained
1 12 oz package frozen artichoke hearts, thawed
1/4 cup Vegannaise
1 teaspoon fresh lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon Dr Fuhrman's Mato Zest
1 teaspoon Braggs Liquid aminos
1 tablespoon dijon mustard (low or no salt)

Directions

1

1. Cook rotini according to package directions, drain and set aside.
2

2. Combine Vegannaise through Dijon Mustard ingredients to create sauce. Set aside to let the flavors meld and intensify their deliciousness.
3

3. Heat sundried tomato soaking water in a large skillet on medium heat until steaming. Add peppper slices, rehydrated sundried tomatoes, chopped shallots and pressed garlic. Cook until shallots just begin to soften (about 2 minutes).
4

4. Add drained spinach and artichoke hearts. Cook until warmed through (about 5 minutes).
5

5. In skillet combine rotini and sauce with cooked vegetables. Top with lentils and serve warm.
6

6. Enjoy!