Sometimes I take for granted how much my Italian heritage influences what I eat. I often forget that not everyone had a childhood where pasta made up half of the weekly dinners. Also, I didn’t even realize until recently that this was an actual Italian dish, I thought it was just something that my mom made periodically that she herself had just made up. Now, I must admit that this recipe is not the same as what you would expect from an authentic Italian kitchen, rather, it’s a shortcut version which minimizes time spent cooking and maximizes time spent eating and enjoying. Also, when researching this dish, I found it interesting that many recipes call for long spaghetti, whereas I has always thought that the most ideal pasta shape for this type of food was shells, because of how perfectly the little lentils get scooped up. Regardless, this easy, quick, healthy, tasty recipe is one of my childhood comfort foods, and I think it is the perfect simple dish for anyone who wants a warm meal they can feel good about in a hurry
– 1/2 a box pasta (your favorite shape, I recommend little shells, also known as conchiglie)
– two cans of Progresso Lentil Soup
– Parmesan Cheese (this is totally not optional, it is what makes this recipe so good)
1. Make pasta according to instructions on the box, cook until al dente
2. Drain the pasta and leave in the colander
3. In the now empty pot, add two cans of lentils and bring to a simmer or gentle boil. This is to ensure that they are heated and to get rid of a little bit of the water in the soup
4. Lower the heat and add the pasta back in the pot. Stir until everything is integrated properly.
5. Serve with generous amount of Parmesan and enjoy!