Categories: Pasta

Ingredients

• 3/4 fusilli
• 1 cup fresh or frozen peas
• 2 carrots, peeled and sliced thinly
• 1 (16.5 oz) can lentil soup
• 3 garlic cloves minced
• 3 Tbsp olive oil
• 1/4 cup sliced scallion greens
• 2 Tbsp Balsamic vinegar
• 1/4 tsp salt
• 1/4 pepper
• 1/3 cup grated parmesan

Directions

1. Boil fusilli for 8 minutes. Add peas and carrots and continue to cook until fusilli is tender but firm (about 2 minutes longer). Drain. Add the soup, garlic, scallions, vinegar, salt, and pepper to the pot and cook until hot (about 2 minutes). Toss with the pasta and cheese.

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