Lemon Pasta with Pan Roasted Tomatoes

Lemon Pasta with Pan Roasted Tomatoes

  • Recipe Serves: 4
  • Prep Time : 15 min
  • Cook Time : 20 min


  • 2 Tbsp. olive oil, divided
  • 2 cups heirloom cherry tomatoes
  • 1 1/2 cups water
  • 1/4 cup 2% milk
  • 1 package Knorr Selects™ Lemon & Asparagus with Cavatappi Pasta
  • 1 can (15.5 oz.) lentils, rinsed and drained
  • 1 Tbsp. thinly sliced fresh basil leaves


  1. HEAT 1 tablespoon of the olive oil in a large nonstick pan over medium-high heat. Add your tomatoes and cook, stirring occasionally, until lightly browned and slightly softened, about 5 minutes. Remove from pan; set aside.
  2. POUR water, milk and remaining 1 tablespoon of the olive oil into the same pan and bring to a boil. Stir in Knorr Selects™ and return to a boil, then lower heat to medium-high and boil covered 8 minutes, stirring frequently.
  3. STIR in your tomatoes and lentils. Sprinkle with basil. Now it's ready. Dig in!
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 260
Total Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 380 mg
Total Carbs 37 g
Dietary Fiber 11 g
Sugars 5 g
Protein 10 g
Vitamin D 0 mcg
Calcium 58 mg
Iron 3 mg
Potassium 307 mg