Red Lentil Pasta with Wilted Arugula, Sun-Dried Tomatoes and Goat Cheese
Prep time
Cook time
Total time
This combination of sun-dried tomatoes, chèvre, pine nuts and baby greens, mixed with pasta is something I created long ago and it is still my favorite. This dish is quick, easy, healthy and full of taste popping ingredients that you are sure to love!
Cuisine: Pasta
Serves: 2
  • 2 cups Uddo's Kitchen Red Lentil Penne Pasta
  • 1 TBS olive oil
  • 2 cups baby arugula or spinach
  • ½ cup sundried tomatoes in oil (reserve 1 TBS. of oil for drizzling on top)
  • ¼ cup goat cheese/chevre
  • Sprinkle of pine nuts (optional)
  • Truffle salt, to taste
  • Black pepper, to taste
  • Hot smoky paprika, to taste (1/2 tsp. is a good place to start)
  1. Bring salted water to a boil.
  2. Cook pasta according to package.
  3. Drain pasta and return to pot.
  4. Add olive oil and toss.
  5. Add the greens and cook over low heat until wilted.
  6. Remove pot from heat and add other ingredients, stir to combine.
  7. Serve immediately. Serves 2, generously.
Recipe by The Yum Queen at