| 9 | 20 | 343 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 341 gm | Green Lentil Rotini (or other pasta alternative) |
| 341 gm | Cherry Tomatoes (halved) |
| 2 cup | White onion (thinly sliced) |
| 4 clove(s) | Garlic (thinly sliced) |
| 1/2 tsp | Red pepper flakes |
| 10 leaf | Basil, fresh |
| 1 dash | Coarse salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 4 1/2 cup | Water |
Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large, straight-sided skillet (the linguine should lay flat).
Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil.
| Vegetables | 2.0 |
