pasta - spaghetti with green lentils, tomatoes, basil

[Guest guest]

With dishes like this, I often omit pepper and use flax seed. they have a

peppery taste.

 

 

* Exported from MasterCook *

 

Spaghetti with Green Lentils and Tomatoes

 

Recipe By :Cheap and Easy by Rose Elliot

Serving Size : 3 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces spaghetti (6 to 12 oz)

1 tablespoon unsalted butter

grated cheese -- to serve

SAUCE:

1/2 cup green lentils

1 tablespoon unsalted butter

1 large onion -- peeled and chopped

1 garlic clove -- crushed

1 tablespoon chopped fresh basil -- prepared at last minute

1 1/4 cups peeled and chopped tomatoes

(or 8-oz canned recipe ready tomatoes)

salt and black pepper

 

First make the sauce. Put the lentils into a large saucepan with water to cover

generously and boil gently until tender, 45-60 minutes. Drain.

 

Melt the butter in a large saucepan and fry the onion until tender. Add garlic,

tomatoes and drained lentils. Season with salt and pepper.

 

While the sauce cooks, prepare the spaghetti; drain; toss with butter. Plate.

 

Just before serving, chop the basil and add to the sauce to warm/wilt the basil.

Pour sauce over pasta. Offer grated cheese.

 

DRIED BASIL TIP - 1 tsp dried equals 1 tbs fresh. Add dried basil to the sauce

along with garlic, etc.

 

PASTA TIP - allow from 2 to 4 ounces of pasta per serving.

 

Description:

" Halve for one serving. "

Cuisine:

" Vegetarian "

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Per Serving (excluding unknown items): 418 Calories; 9g Fat (19.5% calories from

fat); 17g Protein; 68g Carbohydrate; 13g Dietary Fiber; 21mg Cholesterol; 16mg

Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 1405 0 0 0 903920 0 0 0 0 20183 0 0

 

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