Fusilli with lentil sauce

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.

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