Red Lentil Penne Rainbow Primavera

Serves 4

Ingredients

• 1 box Tolerant Red Lentil Penne
• 3 tablespoons olive oil
• 1/2 white or yellow onion, diced
• 2 garlic cloves, minced
• 1 medium zucchini, cut into thin strips
• 1 yellow squash, cut into thin strips
• 1 yellow or red bell pepper, cut into strips
• 1 teaspoon dried oregano
• 1/4-1/2 teaspoon salt
• 1/4 cup torn basil leaves

Directions

1. Cook Tolerant Red Lentil Penne according to package directions. Set aside.
2. Heat 3 tablespoons olive oil in a large skillet, then add in 1/2 sliced white onion. Cook until tender, about 5 minutes.
3. Add in 3 chopped Roma tomatoes and 2 minced garlic cloves. Cook another 2-3 minutes.
4. Add in thinly sliced zucchini, yellow squash, bell pepper, oregano, and a pinch of salt. Cook until very tender and soft, about 10 more minutes.
5. Add pasta and toss to combine.
6. Stir in 1/3 cup torn fresh basil leaves and serve.
7. Enjoy!