Boil 2 quarts water in large pot.
Stir in pasta. Reduce heat to medium-high (to minimize foaming).
Cook 10-11 minutes, stirring occasionally. For more tender pasta, boil an additional minute.
Drain; do not rinse. Return to pot.
Stir in 1/4 cup olive oil, 1/4 cup water, and sauce mix until blended. Let stand 2 minutes before serving.
Make it Your Own
After draining, stir in chopped cooked asparagus, diced mozzarella cheese, and fresh basil.
Red Lentil Penne (red lentil flour, white rice, pea protein), Dry Sauce Mix (dehydrated tomato, maltodextrin, salt, modified food starch, sugar, dehydrated garlic, basil, onion powder, Parmesan cheese (milk, salt, cultures, enzymes), olive oil, citric acid, Romano cheese (milk, cultures, salt, enzymes), natural flavors, paprika extractive, lemon juice solids), Tomatoes.