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Fusilli with Lentil Sauce

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 teaspoon olive oil
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1 medium onions
chopped
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1 medium carrots
chopped
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4 cloves garlic
minced
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2 cups chicken broth
defatted
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½ cup lentils
rinsed and drained
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1 pinch rosemary leaves
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¼ teaspoon thyme
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2 cups tomatoes
chopped
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4 cups spinach
fresh, torn
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1 pound pasta
fussilli or rotini
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4 teaspoons Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
5 ml olive oil
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1 medium onions
chopped
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1 medium carrots
chopped
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4 cloves garlic
minced
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473 ml chicken broth
defatted
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118 ml lentils
rinsed and drained
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1 pinch rosemary leaves
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1.3 ml thyme
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473 ml tomatoes
chopped
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946 ml spinach
fresh, torn
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453.6 g pasta
fussilli or rotini
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2E+1 ml Parmesan cheese
grated
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Directions

Sauté onions, garlic and carrots in olive oil until softened.

Add broth, lentils and herbs and bring to a boil.

Simmer, covered, 15 min. Add tomatoes, cover and cook 15 to 20 min. until lentils are tender.

Stir in spinach and cook 5 min.

Season with salt and pepper.

Cook pasta, toss with sauce, sprinkle with Parmesan.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 6208% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 253mg 11%
Total Carbohydrate 38g 38%
Dietary Fiber 14g 55%
Sugars g
Protein 55g
Vitamin A 123% Vitamin C 45%
Calcium 13% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
 

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