Recipe By : Eating Well Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Legumes Low-Fat
Pasta
Amount Measure Ingredient -- Preparation Method
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1 teaspoon olive oil
1 medium onion -- chopped
1 medium carrot -- chopped
4 cloves garlic -- minced
2 cups chicken broth -- defatted
1/2 cup lentils -- rinsed and drained
pinch rosemary
1/4 teaspoon thyme
2 cups tomatoes -- chopped
4 cups fresh spinach -- torn
1 pound pasta -- fussilli or rotini
4 teaspoons grated Parmesan cheese
Saute onions, garlic and carrots in olive oil till softened. Add broth,
lentils and herbs and bring to a boil. Simmer, covered, 15 min. Add
tomatoes, cover and cook 15-20 min. till lentils are tender. Stir in
spinach and cook 5 min. Season with salt and pepper.
Cook pasta, toss with sauce, sprinkle with Parmesan.
