Red Lentil Pasta With Clams and Rosemary

Red Lentil Pasta with Clams and Rosemary

Hi everyone!

Once agan I want to remind you to treat yourself when you are dining alone. Eating by yourself is an opportunity to prepare something extra special with just a few ingredients, not to scarf down a bowl of cheerios or the mac and cheese that the rest of your family may be eating. I highly recommend practicing dishes on yourself if you are uneasy about serving others. Practice reduces your anxiety and promotes confidence, as we well know.

I am very into this red lentil pasta lately but use whatever pasta you like. Better yet, use some leftover pasta and make your life even easier. I swooned over this dish and it was made with mostly pantry items and a few cherry tomatoes from my garden.

Red Lentil Pasta With Clams and Rosemary

1 cup cooked red lentil pasta

2 tbsp olive oil

2 cloves garlic, slivered thinly

1 tsp fresh rosemary, washed and minced finely

1- 6 oz. can clams, drained and chopped

pinch kosher salt

fresh ground pepper

A few sliced grape tomatoes

Steps:

Boil the pasta according to instructions and set aside.

While the pasta water and pasta are boiling, you can make the sauce.

In a small frying pan, add in the oil, the garlic, the chopped clams and the rosemary and stir for a few minutes.

Drain the pasta, place one cup of it in a bowl and add in the mixture from the frying pan. Salt and pepper your dish, add on some pretty tomato garnish and enjoy!

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