CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
Italian |
Italian2 |
6 |
Servings |
INGREDIENTS
1 |
t |
Olive oil |
1 |
|
Onion, chopped |
1 |
|
Carrot, chopped |
4 |
|
Cloves garlic, minced |
2 |
c |
Chicken broth, defatted |
1/2 |
c |
Lentils, rinsed and drained |
1 |
pn |
Rosemary |
1/4 |
t |
Thyme |
2 |
c |
Tomatoes, chopped |
4 |
c |
Fresh spinach, torn |
1 |
lb |
Pasta, fussilli or rotini |
4 |
t |
Grated parmesan cheese |
INSTRUCTIONS
Sautéonions, garlic and carrots in olive oil till softened. Add
broth, lentils and herbs and bring to a boil. Simmer, covered, 15
minutes Add tomatoes, cover and cook 15-20 minutes till lentils are
tender. Stir in spinach and cook 5 minutes Season with salt and
pepper. Cook pasta, toss with sauce, sprinkle with Parmesan. Per
serving: 392 Calories (kcal); 3g Total Fat; (7% calories from fat);
18g Protein; 73g Carbohydrate; 1mg Cholesterol; 308mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Eating Well Magazine
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