Red Lentil Penne with Butternut Squash & Wild Mushrooms

Ingredients

• 1 box Tolerant Red Lentil Penne
• 1 ¼ cups butternut squash, peeled and diced
• 2 tablespoons extra virgin olive oil
• ½ cup white onion, julienned
• 3 ounces wild mushrooms, sliced
• 3 ounces baby spinach, chopped
• 2 garlic cloves, crushed
• ¼ teaspoon crushed red pepper flakes
• Salt and pepper to taste

Directions

1. Cook Tolerant Red Lentil Penne according to the package directions. Set aside.
2. In a medium pot over medium heat, bring water to a boil. Add butternut squash and cook until tender for 7-10 minutes and drain.
3. Add olive oil, onions, mushrooms, crushed red pepper flakes, and garlic to butternut squash. Cook for 3 minutes.
4. Fold in pasta and spinach.
5. Serve warm.
6. Enjoy!