Red Lentil Puttanesca Pasta

with Rotini & Marinated Vegetables

In a new spin on puttanesca, we bring together the classic flavors; olives, capers, and oregano and blend them into a dressing that coats the roasted vegetables. We’ve chosen Castelvetrano olives for their mild brine and buttery texture. These ingredients top a red sauce that is actually made out of protein rich red lentils. Banza chickpea rotini holds onto the sauce while roasted asparagus, cauliflower, and endive add a bite that completes the dish.