Lentils and Tomato Sauce with Pasta Shells
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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 405 |
| pro | 17 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 76 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 589 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 32% |
| vit A | 5% |
| vit C | 24% |
| folate | 105% |
Suggested Recipes
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1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp (5 mL) dried sage
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) tomatoes
1/4 tsp (1 mL) hot pepper sauce
1 can (19 oz/540 mL) lentils or chickpeas, drained and rinsed
5 cups (1.25 L) small pasta shells (1 lb/500 g)
1/4 cup (50 mL) coarsely chopped fresh parsley
Preparation:
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.
Tags:
Main Course; Italian; Vegetarian; Vegetables; Beans and Legumes; Pasta/Noodles; Skillet; Boil/Simmer;
Source
Canadian Living Magazine: May 2003
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