Creamy, Spicy Rotini and Red Lentils with Tomatoes and Goat Cheese
This weeknight combo is easy, protein-packed—and not at all predictable.
Keywords
- Main Courses
- Cheese
- Vegetables
- Weeknight
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Cooking tools:
- Saucepan
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Whisk
- Colander
- Wooden spoon
- Slotted spoon
- Chef's knife
- Cutting board
- Pot
Ingredients
- 8 ounces cherry tomatoes, halved
- ½ teaspoon sugar
- ⅛ teaspoon plus ¾ teaspoon table salt, plus salt for cooking pasta
- 1 tablespoon extra-virgin olive oil
- 6 scallions, white parts sliced thin, green parts sliced thin on bias
- 2 teaspoons minced garlic
- ¼–½ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- ½ cup red lentils, picked over and rinsed
- ¼ teaspoon pepper
- 8 ounces rotini
- 4 ounces (1 cup) goat cheese, crumbled
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