Pasta with Vegetable and Lentil Ragù is a dish with short pasta that, in addition to the mix of legumes, pumpkin, shallots, and zucchini, is topped with a generous sprinkle of crumbled bread toasted in a pan for that famous crunchy note.
It’s a dish that brings us to autumn, the first cold days, and the use of ingredients now harvested from the grandparent’s or home garden for those who are lucky!
In October and November, we find broccoli, artichokes, and cauliflower on the vegetable stands, with pumpkin always the queen of the season and with which to prepare many excellent recipes!
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I have opened a free recipe channel for everyone on WhatsApp, with no notifications and no sound, to which you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here is a collection of recipes where I hope you can find many interesting preparations:
COLLECTION OF PUMPKIN RECIPES
PASTA WITH VEGETABLE AND LENTIL RAGÙ
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8 oz canned lentils
- 3.5 oz pumpkin (already cleaned)
- 1 zucchini
- 1 shallot
- 4 tbsps crumbled bread
- to taste sage and rosemary (fresh herbs, chopped)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Preparation
In a pan, pour 2 tablespoons of extra virgin olive oil, then add chopped shallot with sage and rosemary.
Once the sauté is golden, add diced pumpkin and zucchini.
Stir and cook for about 5 minutes.
Drain and rinse the lentils under running water and add them to the pan.
Pour in a glass of hot water and continue cooking for about 10 minutes.
Heat salted water for cooking the pasta, and while it boils, prepare the golden breadcrumbs in a pan.
In a small pan, add 2 tablespoons of extra virgin olive oil and the crumbled bread.
I prefer crumbled bread over breadcrumbs because it remains less uniform and coarse, thus tastier and more palatable.
Let it turn golden, being careful not to burn it, then turn off the heat.
Once the pasta is cooked, drain it al dente and add it to the pan with the vegetable and lentil ragù.
Toss the pasta and finally add the golden bread and mix the pasta.
Assemble the serving plates and serve everything at the table.
Enjoy your meal with the pasta with vegetable and lentil ragù.
Annalisa
