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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 340.3
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 60.1 mg
  • Total Carbs: 65.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 13.7 g

View full nutritional breakdown of Lentil, Tomato, and Spinach Pasta calories by ingredient
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Lentil, Tomato, and Spinach Pasta

Submitted by: RYDIAEMERALD

Introduction

This delicious pasta is something I came up with for vegetarian night. This delicious pasta is something I came up with for vegetarian night.
Number of Servings: 6

Ingredients

    1 cup of brown lentils, rinsed and sorted
    2 tsp of olive oil
    1 medium onion, diced
    2 cloves of garlic, minced
    1 large can of whole tomatoes, pureed
    1/2 package of fresh baby spinach (about 6 cups)
    1 lb of pasta (any shape)
    salt and pepper to taste

Directions

1. In a medium pot, bring the lentils to a boil. Lower the heat and keep them at a steady simmer for 20 minutes. Drain and set aside.

2. In the meantime, heat the oil over medium heat and saute the onion. When the onion is nearly done, add the garlic. Saute until the garlic is fragrant. Add the pureed tomatoes and boiled lentils. Keep the sauce on low to keep it hot while you wait for the pasta to cook. Taste for seasoning and add salt and pepper to your own tastes.

3. Put a very large pot of water on to boil. When it comes to a boil, add salt and the pasta. Cook until desired tenderness and at the last second, add the spinach and blanch it.

4. Drain the pasta and return it to the pot. Pour the lentil-tomato sauce on top and stir to coat. Serve the pasta with Parmesan cheese and garlic bread to wipe the plates clean!

makes 6 2-cup servings (depending on your choice of pasta)

Number of Servings: 6

Recipe submitted by SparkPeople user RYDIAEMERALD.






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