| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegetarian | Eat-lf mail, Legumes, Pasta, Vegetarian | 4 | servings |
INGREDIENTS
| 1 | lb | Small shell pasta |
| 1 | cn | Lentil soup; * (19 oz.) |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Freshly ground black pepper |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
* Progresso brand is a good choice. 1. Bring a 4-quart pot of water to a rolling boil. Add the pasta, and cook according to package directions. 2. While the water is heating up, place the soup in a 1-quart saucepan and cook over medium heat, stirring occasionally until hot. Stir in the garlic powder and black pepper. 3. Drain the pasta well, and return it to the pot. Pour the soup on top, and toss well. 4. Spoon the pasta into individual dishes. Top each with a tablespoon of Parmesan, and serve immediately. Description: "I love this quick and delicious, low-fat vegetarian main dish. Its secret ingredient is a can of quality lentil soup." Source: "The No-Time-To-Cook Cookbook Fabulous Dishes for Today's Fast-Paced Lifestyle" S(Joanne Abrams and Marie Caratozzolo): "" Start to Finish Time: "0:45" From WhoMe40@aol.com Per serving: 486 Calories; 4g Fat (8% calories from fat); 20g Protein; 90g Carbohydrate; 7mg Cholesterol; 455mg Sodium Food Exchanges: 6 Starch/Bread; 1/2 Lean Meat Recipe by: Joanne Abrams and Marie Caratozzolo Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Nov 5, 1999, converted by MM_Buster v2.0l.
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