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)

Main Courses
Pasta
Beans
Weeknight

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.

SERVES 4

TIME 30 minutes

Why This Recipe Works

This is a members' feature.