Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Olive oil |
| 1 medium | Onion; chopped |
| 1 medium | Carrot; chopped |
| 4 \N | Cloves garlic; minced |
| 2 cups | Chicken broth; defatted |
| ½ cup | Lentils; rinsed and drained |
| 1 pinch | Rosemary |
| ¼ teaspoon | Thyme |
| 2 cups | Tomatoes; chopped |
| 4 cups | Fresh spinach; torn |
| 1 pounds | Pasta; fussilli or rotini |
| 4 teaspoons | Grated parmesan cheese |
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: 4½ Grain(Starch); ½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Eating Well Magazine Converted by MM_Buster v2.0n.