Fusilli with Lentil Sauce
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
carrots
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 2 | cups |
chicken broth
defatted |
|
| ½ | cup |
lentils
rinsed and drained |
|
| 1 | pinch |
rosemary leaves
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| 2 | cups |
tomatoes
chopped |
|
| 4 | cups |
spinach
fresh, torn |
|
| 1 | pound |
pasta
fussilli or rotini |
|
| 4 | teaspoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
carrots
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 473 | ml |
chicken broth
defatted |
|
| 118 | ml |
lentils
rinsed and drained |
|
| 1 | pinch |
rosemary leaves
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 473 | ml |
tomatoes
chopped |
|
| 946 | ml |
spinach
fresh, torn |
|
| 453.6 | g |
pasta
fussilli or rotini |
|
| 2E+1 | 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.
