Lentils and Tomato Sauce with Pasta Shells
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||4 g|
|sat. fat||1 g|
- Portion size: 4 to 6
Canned lentils or chickpeas and tomatoes are pantry musts for quick weeknight suppers. This dish is suitable for vegans, but others can add a sprinkle of sharp cheese, such as Asiago or Romano.
- 1 tbsp 1tbspextra-virgin olive oil
- 1 1oniononions, chopped
- 3 3cloves garlic, minced
- 1 tsp 1tspdried sage
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 can (19 oz/540 ml) 1can (19 oz/540 ml)tomatoes
- 1/4 tsp 1/4tsphot pepper sauce
- 1 can (19 oz/540 ml) 1can (19 oz/540 ml)lentils, drained and rinsed
- 5 cups 5cupssmall pasta shells
- 1/4 cup 1/4cupcoarsely chopped fresh parsley
In large skillet, heat oil over medium heat; cook onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add tomatoes and hot pepper sauce, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Add lentils; heat through, about 5 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot. Add sauce, parsley and enough of the reserved liquid to moisten; toss to coat.
Source : Canadian Living Magazine: May 2003