rigatoni with bell peppers, spinach, lentils

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Recipe idea from rose elliot

 

 

* Exported from MasterCook *

 

Rigatoni With Red Bell Peppers, Spinach and Lentils

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : New

 

Amount Measure Ingredient -- Preparation Method

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

2 large red bell peppers

14 ounces rigatoni

salt

3 cups tender spinach -- washed

2 tablespoons olive oil

1/2 cup dried brown or green lentils -- prepare

or a 14-ounce can cooked lentils, drained

lemon juice -- a squeeze

freshly ground black pepper

 

1. First prepare the bell peppers by cutting them into quarters and placing,

skin-side (shiny side) up, on a broiler pan. Put under high heat for 10-15

minutes, until the skin has blistered and blackened in places. Cover the peppers

with a plate and leave until cook enough to handle, then remove the skin, stem

and seeds, and cut the flesh into strips.

 

2. Fill a large saucepan with 4 quarts of water and bring to a boil over high

heat for pasta.

 

3. When the water in the saucepan boils, add the pasta along with a tablespoon

of salt and give the pasta a quick stir. Briefly put the lid on until it starts

to lift, showing that the water has come back to a boil, then let the pasta

bubble away, uncovered, for about 8 minutes, or until it is tender but still has

some bite to it.

 

4. Meanwhile, dry the spinach leaves on paper towels and cook in 1 tablespoon of

the olive oil in a large saucepan for 2-3 minutes, or until it is just wilted.

Add the lentils and their liquid and heat gently. Add a dash of lemon juice to

taste and season with salt and pepper.

 

5. Drain the pasta by tipping it all into a colander placed in the sink, then

put it back in to the still-warm pan. Either add the remaining olive oil to the

pasta, serve it on warm plates and put the spinach mixture and the peppers on

top; or add all of these to the pasta, toss gently and serve immediately on warm

plates.

 

Description:

" refreshing with splash of lemon juice "

Source:

" 1997 Vegetarian Pasta "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

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Per Serving (excluding unknown items): 530 Calories; 9g Fat (14.8% calories from

fat); 21g Protein; 92g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 28mg

Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

NOTES : If you are using dry lentils, cook them first (no need to soak) in

plenty of water until tender. This takes about 30 to 50 minutes, depending on

the lentils, so keep checking them toward the end of their cooking time.

 

Nutr. Assoc. : 0 0 0 1423 0 3123 0 0 0

 

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