Ditalini and Lentil Compote

Ingredients

1 pound ditalini, small shells, or other small pasta
3 tablespoons olive or vegetable oil
1 cup finely diced yellow squash
1 cup finely diced zucchini
1 cup finely diced red bell pepper
4 cups cooked USA lentils (about 2 scant cups dry)

Shallot Vinaigrette ingredients:

1⁄4 cup olive or vegetable oil
1⁄4 cup red wine vinegar
6 tablespoons chopped parsley
6 tablespoons minced shallot
1⁄4 cup minced garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Method

Cook pasta according to package directions. Drain and rinse under cold water.

Heat oil in a 4- to 5-quart pot over medium heat. Add yellow squash, zucchini and red bell pepper. Cook until tender, stirring occasionally, about 4 minutes. Add pasta and lentils and stir to combine.

Combine all vinaigrette ingredients in a mixing bowl and whisk them until blended. Whisk again just before using.

Add vinaigrette to pasta and heat, stirring occasionally, until mixture is warmed through, 3 to 5 minutes. Serve warm.

Nutrition: