Pasta with Lentil-Mushroom Ragu

Name: Pasta with Lentil-Mushroom Ragu
Yield: Serves 4
Ingredients: 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 2 , large portobello mushroom caps, gills removed, caps cut into 1/2-inch pieces; 1 , onion, chopped fine; 2 , carrots, peeled and chopped fine; , Salt and pepper; 1/2 cup, red wine; 1 (15-ounce) can, lentils, rinsed; 1 (14.5-ounce), can diced tomatoes; 12 ounces, ditalini; 1 1/2 ounces, Pecorino Romano cheese, grated (3/4 cup)

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Appears in Cook's Country December/January 2016

We use canned lentils instead of dried to make this Neapolitan pasta dish an easy weeknight supper.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

We use canned lentils instead of dried to make this Neapolitan pasta dish an easy weeknight supper.

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