Make Cozy-for-Fall Red-Lentil Penne Using the Legume Pasta That’s About to Be *Everywhere*

Armed with its 140 years in the biz, Barilla challenged itself to create one-ingredient legume noodles without compromising taste or texture, and the product officially launched earlier this month. Currently, four gluten-free and non-GMO options are up for the choosing: Red Lentil Rotini, Red Lentil Penne (both of which are made from just red-lentil flour and are 190 calories per serving, with 6 grams of fiber and 12 grams of protein), Chickpea Rotini and Chickpea Casarecce (both of which are made from just chickpea flour and are 190 calories per serving, with 8 grams of fiber and 11 grams of protein)—and you don't even have to head to a specialty store to score your own box. Plus, unlike some options that can end up a little mushy, these noodles are designed to give you the "al dente" texture you know and love.

Keeping some legume pasta on hand for busy weeknight dinners when you want a meal on the table in 10 minutes flat is always a good idea, and chef Lorenzo Boni—with the help of Barilla’s director of nutrition, Anna Rosales, RD—put together a veggie-packed recipe that provides all the cozy fall vibes. Check out the dietitian-approved recipe below for red lentil pasta with butternut squash.

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