Linguine with Spinach, Artichokes, and Red Lentil Sauce
- Number of Servings: 4
Ingredients
Ingredients2 teaspoons brown mustard seeds 1 cup low-sodium vegetable broth 1 cup finely chopped yellow onion 3/4 cup dried red lentils 3 cloves garlic, finely chopped 6 tablespoons lemon juice 1/2 pound whole wheat linguine* 1 bunch spinach, stemmed and roughly chopped 4 artichoke hearts*, rinsed, drained and quartered
In a medium pot, heat mustard seeds over medium heat until they begin to pop, 2 to 3 minutes. Carefully add broth, 1 cup water, onion, lentils and garlic and bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes. Remove from heat, add lemon juice and stir until lentils break apart to make a sauce. Meanwhile, bring a large pot of water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot. Immediately add spinach, artichoke hearts and lentil sauce to hot pasta, toss well and serve
Number of Servings: 4
Recipe submitted by SparkPeople user CAR325.
Number of Servings: 4
Recipe submitted by SparkPeople user CAR325.
Nutritional Info Amount Per Serving
- Calories: 198.4
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 336.7 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 11.0 g
- Protein: 11.7 g
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