Veggie Lemon Rotini
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- 5 min
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Prep time ![]()
Ready in time- 8
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Servings - Easy
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Difficulty
Ingredients
- 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
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- 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
Instructions
- 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.
- Pour the veggies over the pasta along with the kalamata olives and lemon zest.
- 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.
