Penne con Lenticchie Rosse e Zucchine-Penne with Red Lentils and Zucchini

It’s been raining for three days. Luca told me about the “tomado” warning at school today. This is fall in Florida. There aren’t many pretty cool days. We aren’t going on any apple picking trips or pumpkin picking. For sure you can’t find any hay rides.

But a girl can dream.

One year we did get to go where it was colder and take a hay ride to a pumpkin patch. It was hard for us to decide on the perfect pumpkin.

 

I visited my friend Monet’s blog last month and she was happily telling the story how she just received a  about getting a wish granted from the Fairy Hobmother from Appliances Online . I thought it doesn’t hurt to try and I left a comment talking about how I broke my blender jar this summer and it would be so cool if the Fairy Hobmother picked me. Well, I was picked!! WOOT! I just got my new blender!

Here’s my new Oster 8-Speed Blender! Thank you so much, Fairy Hobmother!!

So now it’s your turn! The Fairy Hobmother would like to pay a similar visit to one super-lucky person who comments on this post! Really. All you have to do is leave a comment with a wish for that one kitchen appliance you still need…the Fairy Hobmother might give you a visit too!

Be sure to leave a comment telling me the one appliance you could use. And if you are dressing up for Halloween…what will you be??

A quick and healthy dinner. The kids loved it. I loved it a little too much. I can’t wait to make this again this week.

Normally with red lentils, I make this delicious dahl recipe I found from my talented friend Shulie. The kids prefer to eat the lentils with the pasta. I prefer to keep the dahl all to myself.:)

Penne con Lenticchie Rosse e Zucchine-Penne with Red Lentils and Zucchini

Ingredients

3-4 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, sliced thinly
3 ripe tomatoes, diced
2/3 cup dried red lentils, rinsed and picked over
3 cups vegetable stock
2 rosemary sprigs
1 organic zucchini, sliced thin
2 teaspoons sea salt
freshly ground black pepper, to taste

Directions

Add two tablespoons olive oil to a medium sauce pan.  Add the onions, garlic, tomatoes, and rosemary sprigs the sauce pan and cook over medium high heat, 10 minutes.  Add lentils, stock, salt and pepper to taste. Cover and simmer 20 minutes or until lentils are soft. Remove the rosemary sprigs.  In a small pan over medium high heat, sauté’ the zucchini in about a tablespoon of olive oil until tender (not mushy/overcooked). 

When the lentils are ready, fold in the zucchini. Set aside and keep warm.

In a heavy-bottomed saucepan, bring 6-quarts of water to a boil and add 2 tablespoons of salt. When the water comes to a boil, cook pasta to al dente according to package directions.

Drain the pasta and add to the lentil sauce. If needed, add a little more extra-virgin olive oil, add the chopped parsley and Parmigiano Reggiano. Season with salt and pepper and serve immediately. 
Hope you’re having a super fabulous week!! Thank you for your comments and support.