Uncooked yellow lentil pasta
8¾ oz, penne
½ cup(s), chopped
2 large clove(s), finely chopped
Crushed red pepper flakes
Muffin-Pan Turkey Meatloaves
3 item(s), crumbled (search for the recipe in the WW app)
Canned crushed tomatoes
Grated Parmesan cheese
- Cook the pasta according to the package directions. Reserve ¾ cup of the pasta cooking water. Drain the pasta.
- In a large nonstick skillet, heat the oil over medium-high. Add the onion, garlic, and red pepper and cook until golden, 3 to 4 minutes. Add the crumbled meatloaves and cook, stirring often, until browned, about 2 minutes.
- Stir in the tomatoes, oregano, salt, and ½ cup of the pasta cooking water and reduce heat to medium. Cook for 2 minutes. Add the pasta and toss to combine. Add the remaining ¼ cup cooking water if needed to thin the sauce. Top with the cheese.
- Serving size: about 1½ cups