Red Lentil Pasta with Creamy Parmesan Sauce

Red Lentil Pasta with Creamy Parmesan Sauce

Red Lentil Pasta with Creamy Parmesan Sauce

Red Lentil Pasta is a delicious swap for Carbonara!
Course Main Course
Cuisine Meatless
Servings 1


  • 2 cups Fresh Express Organic Baby Spinach
  • 1 cup organic red lentil penne pasta (3 ounces) about 2 cups cooked
  • 1 ounce piece of turkey bacon
  • 1 fresh egg
  • 2 Tablespoons grated Parmigiano-Reggiano
  • 1 teaspoon fresh cracked pepper


  • Cook pasta according to package directions.
  • In a bowl, mix dressing and spinach well. Set aside.
  • A nonstick sauté pan, cook turkey bacon.
  • While bacon is cooking, in a separate bowl, beat the egg, cheese and pepper.
  • Once the bacon is fully cooked, remove the bacon and drain on a paper towel lined plate. Turn the heat on low and add the cooked pasta. Toss quickly to mix well.
  • Slowly pour the egg and cheese mixture into the pan and using two wooden spoons, and quickly toss the pasta.
  • Top the salad with the pasta.
  • Once turkey bacon has cooled, chop it and top each salad with it. Serve immediately.

Contains Allergens:

  • Egg
  • Gluten
  • Milk
  • Wheat
Made with
Baby Spinach Organic

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