Pasta with Lentils, Arugula and Parmesan

• 1/4 cup Kraft Balsamic Vinaigrette Dressing
• 1 large sweet onion, cut lengthwise in half, then crosswise into thin slices
• 1/4 cup water
• 1 can (19 fl oz/540 mL) brown lentils, rinsed
• 1-1/2 cups chopped plum tomatoes
• 3 cups fibre-enriched farfalle (bow-tie pasta), uncooked
• 2 cups tightly packed baby arugula
• 1/3 cup Kraft 100% Parmesan Aged Grated Cheese

1. Heat dressing in large skillet on medium-low heat.
2. Add onions; cover.
3. Cook 15 min.
4. or until onions are wilted, stirring occasionally.
5. Increase heat to medium; cook, uncovered, 10 min.
6. or until onions are golden brown, stirring frequently.
7. Add water; stir to remove any browned bits from bottom of skillet.
8. Add lentils; cook and stir 2 min.
9. or until heated through.
10. Stir in tomatoes.
11. Remove from heat; cover to keep warm.
12. Cook pasta in large saucepan as directed on package, omitting salt.
13. Drain reserving 1 cup cooking water.
14. Return pasta and reserved water to pan.
15. Add lentil mixture, arugula and cheese; mix lightly.

sweet onion, water, tomatoes, fibreenriched, arugula, cheese

Taken from www.kraftrecipes.com/recipes/pasta-lentils-arugula-parmesan-177678.aspx (may not work)