use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes and content delivered to your inbox!

Sign Up
Pop Up Image


Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Veggie Lemon Rotini

Veggie Lemon Rotini

Veggie Lemon Rotini

Be the first to rate this

Has average rating

Total rating count

  • Prep time
    5 min
  • Ready in time
    15 min
  • Servings
  • 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.

How would you rate this recipe ?