Red Lentil Pasta with Zucchini, Peppers, Garlic, Onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 oz Ancient harvest POW Red Lentil Pasta 2 large zucchini sliced 1/4 inch about 20 oz)1 medium (2-1/2" dia) Onion chopped 1 medium bell pepper chopped 1 tsp Olive oil 3 oz Cooked Ground Beef (about 4 oz in uncooked)3 cloves Garlic minced1.5 cups Crushed Tomatoes 0.5 tsp Dried Oregano 1/8 tsp Fennel seed 1 tsp Dried Basil0.25 tsp Pepper, black 0.5 tsp Salt 1 tbsp Parmesan & Ramano grated cheese
Cook the pasta according to package directions and set aside. Cook the ground beef in nonstick skillet, crumbling the beef. Remove from pan, set aside. Wipe out the skillet. Brush the skillet with the oil. Sauté the zucchini, onion, garlic, bell pepper until vegetables are soft. Add the crushed tomatoes, spices, salt & pepper. Bring to boil. Reduce heat to simmer. Simmer for 10 minutes. Add the pasta and heat again until hot. Sprinkle with the grated cheese.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Number of Servings: 4
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Nutritional Info Amount Per Serving
- Calories: 283.6
- Total Fat: 5.7 g
- Cholesterol: 19.5 mg
- Sodium: 788.1 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 10.1 g
- Protein: 26.7 g
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