| 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.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”