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Fusilli with Lentil Sauce

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Submitted by miknjul

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

1 5
TEASPOON ML OLIVE OIL
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
MEDIUM MEDIUM CARROTS
chopped
4 4
CLOVES CLOVES GARLIC
minced
2 473
CUPS ML CHICKEN BROTH
defatted
½ 118
CUP ML LENTILS
rinsed and drained
1 1
PINCH PINCH ROSEMARY LEAVES *
¼ 1.3
TEASPOON ML THYME *
2 473
CUPS ML TOMATOES
chopped
4 946
CUPS ML SPINACH
fresh, torn
1 453.6
POUND G PASTA
fussilli or rotini
4 2E+1
TEASPOONS ML PARMESAN CHEESE
grated

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 620 8% 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?
Low Cholesterol, Trans-fat Free, High Fiber
 
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