1,000 Veg & pasta - Randy Kraft's Pasta with Vegetabels and Lentils

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Randy Kraft's Pasta with Vegetables and Lentils

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups vegetable broth

2/3 cup julienned carrots

1/2 cup sliced onions

1 clove garlic -- minced

1 cup sliced zucchini

1 cup sliced yellow squash

1/2 cup sliced red bell pepper

1/3 cup lentils

1/4 teaspoon pepper

12 ounces penne (or similar; such as ziti or

rigatoni)

grated Parmesan cheese (optional)

 

In a 3-quart saucepan, bring the broth to a boil over high heat. Add the

carrots, onions, and garlic; reduce heat and simmer, uncovered, 5 minutes. Add

the zucchini, squash, bell peppers, lentils, and pepper. Return to a boil;

reduce heat and simmer 30 minutes or until lentils are tender.

 

Cook the pasta according to package directions; drain. Add pasta to sauce and

toss to combine.

 

Serve with grated Parmesan, if desired.

 

Variation: Add 1 cup broccoli florets with the vegetables.

 

 

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Per Serving (excluding unknown items): 196 Calories; 3g Fat (14.2% calories from

fat); 10g Protein; 33g Carbohydrate; 9g Dietary Fiber; 2mg Cholesterol; 1224mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0