Red Lentil Penne with Fig Balsamic Sauce

Serves 4


  • 1 box Tolerant Red Lentil Penne
  • 2 medium zucchini, cut into ¼” thick slices
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves  
  • ⅓ cup fig jam
  • 2 tablespoons balsamic vinegar
  • ¾ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes 
  • 1 cup finely shredded radicchio


  1. Cook Tolerant Red Lentil Penne according to package directions. Set aside.
  2. Preheat oven to 425℉. Line a large sheet pan with parchment paper.
  3. On a prepared sheet pan, toss zucchini, oil, and thyme together and spread out in an even layer. Roast until the zucchini is tender and browning around the edges, about 20 minutes.
  4. To a small saucepan over medium-low heat, add jam, vinegar, salt, pepper, and pepper flakes. Whisk and cook for 5 minutes until well combined and just starting to steam. 
  5. To a large bowl add cooked pasta and toss to coat with balsamic sauce. Add zucchini and radicchio and toss again. Serve immediately.
  6. Enjoy!