Veggie Lemon Rotini

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recipe image Veggie Lemon Rotini

Veggie Lemon Rotini

Veggie Lemon Rotini

  • Prep time
    5 min
  • Ready in time
    15 min
  • Servings
    Portions 8
  • Difficulty


  • 1 8 to 10 ounce package red lentil rotini, cooked according to package directions and drained
  • 5 tablespoons I Can’t Believe It’s Not Butter!® Vegan, divided
  • 2 small shallots, sliced (about 1/4 cup)
  • 12 ounces asparagus, cut into 2-inch pieces
  • 1 pint grape tomatoes (about 2 cups)
  • 1/2 cup Kalamata olives, whole or halved
  • zest and juice of 1 lemon
  • 2 tablespoons fresh oregano

Nutritional guidelines (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate


  1. Melt 3 tablespoons I Can't Believe It's Not Butter! Vegan in a large nonstick skillet over medium heat. Add the shallots and cook, stirring, until softened, 2 to 3 minutes. Add asparagus and grape tomatoes and cook 5 to 7 minutes, stirring occasionally, until asparagus is tender and tomatoes begin to blister and pop.
  2. Pour the veggies over the pasta along with the kalamata olives and lemon zest.
  3. In a small bowl, melt remaining 2 tablespoons I Can't Believe It's Not Butter and stir in the lemon juice. Pour it over the veggies and pasta. Sprinkle with oregano, salt and pepper and toss to combine.