| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian2 |
6 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
md |
Onion; chopped |
| 1 |
md |
Carrot; chopped |
| 4 |
|
Cloves garlic; minced |
| 2 |
c |
Chicken broth; defatted |
| 1/2 |
c |
Lentils; rinsed and drained |
| 1 |
pn |
Rosemary |
| 1/4 |
ts |
Thyme |
| 2 |
c |
Tomatoes; chopped |
| 4 |
c |
Fresh spinach; torn |
| 1 |
lb |
Pasta; fussilli or rotini |
| 4 |
ts |
Grated parmesan cheese |
INSTRUCTIONS
Sauté.onions, 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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