Red Lentil Pasta with Zucchini, Peppers, Garlic, Onions
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Red Lentil Pasta with Zucchini, Peppers, Garlic, Onions calories by ingredient
Introduction
Red lentil pasta is a great way to cut carbs and get some protein. The ground beef is for flavor more than for protein. To make this Vegan omit the beef and use veggie crumbles or cooked green lentils if desired. (But this will alter nutritional count) Serve with a tossed salad. Red lentil pasta is a great way to cut carbs and get some protein. The ground beef is for flavor more than for protein. To make this Vegan omit the beef and use veggie crumbles or cooked green lentils if desired. (But this will alter nutritional count) Serve with a tossed salad.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 minced
1.5 cups Crushed Tomatoes
0.5 tsp Dried Oregano
1/8 tsp Fennel seed
1 tsp Dried Basil
0.25 tsp Pepper, black
0.5 tsp Salt
1 tbsp Parmesan & Ramano grated cheese
Directions
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.