Penne with Vegetarian Red Lentil Sauce | RICARDO

Ingredients

• 1 red bell pepper, seeded and diced
• 1 zucchini, diced
• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) tomato paste
• 1/2 cup (95 g) dried red lentils, rinsed and drained
• 2 cups (500 ml) vegetable broth
• 1 can (14 oz/398 ml) diced tomatoes
• 2 tbsp oil-packed sun-dried tomatoes, drained and chopped
• 1/4 tsp red pepper flakes
• 3/4 lb (340 g) penne or other short pasta
• Fresh Parmesan cheese, finely grated, for serving