Zucchini lentil pasta tossed with summer squash, mushrooms, and grape tomatoes and served with a side of creamy mashed cauliflower. This zucchini lentil pasta with mashed cauliflower is simple to make and so delicious.
Ingredients
2 tablespoons vegetable oil
½ large summer squash, sliced
5-6 large mushrooms, sliced
1 bag Bird’s Eye® Steamfresh® Veggie Made™ Zucchini Lentil Pasta
In a medium sized skillet, add vegetable oil over medium heat. Allow the vegetable oil to heat for a minute before adding mushrooms. Cook the mushrooms for about a minute then stir in the sliced summer squash. Cook the veggies for a minute or two until tender.
Now, add the Zucchini Lentil Pasta plus two tablespoons of water. Cover the skillet and allow the pasta to cook for about 6-7 minutes, stirring occasionally. The pasta will soften and the sauce will thicken. If the sauce is too thick, add about two tablespoons of water and a pinch of salt. Stir in the grape tomatoes, and remove the pasta from heat.
While the pasta is cooking, make the mashed cauliflower by heating in the microwave according to the direction on the package or by heating in the oven.
Divide the zucchini lentil pasta onto two plates, and top with a spring mix salad. Spoon the mashed cauliflower onto the dish next to the zucchini lentil pasta, and garnish with either finely chopped cilantro or parsley.
Serve the zucchini lentil pasta with mashed cauliflower warm.
Enjoy!
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/07/07/zucchini-lentil-pasta-with-mashed-cauliflower/