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  1. Pasta with Lentils, Arugula and Parmesan

Pasta with Lentils, Arugula and Parmesan

00:45:00 4 servings, 2 cups (500 mL) each
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4 servings, 2 cups (500 mL) each

Bow-tie pasta is tossed with caramelized onions, tomatoes, lentils, arugula and Parmesan cheese. As a bonus, the balsamic vinaigrette dressing adds great complementary flavour to the caramelized onions in this vegetarian pasta recipe.

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What You Need

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Make It

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  • Heat dressing in large skillet on medium-low heat. Add onions; cover. Cook 15 min. or until onions are wilted, stirring occasionally. Increase heat to medium; cook, uncovered, 10 min. or until onions are golden brown, stirring frequently.
  • Add water; stir to remove any browned bits from bottom of skillet. Add lentils; cook and stir 2 min. or until heated through. Stir in tomatoes. Remove from heat; cover to keep warm.
  • Cook pasta in large saucepan as directed on package, omitting salt. Drain reserving 1 cup cooking water. Return pasta and reserved water to pan. Add lentil mixture, arugula and cheese; mix lightly.


Prepare using fusilli, orecchiette or penne pasta.

Serving Suggestion

Serve with a tossed green salad topped with your favourite Kraft Dressing.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 450
% Daily Value
Total fat 10g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 480mg
Carbohydrate 71g
Dietary fibre 17g
Sugars 9g
Protein 21g
Vitamin A 10 %DV
Vitamin C 25 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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