Millennium Pasta with Lemon Lentil Sauce

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* Exported from MasterCook *

 

Red Lentil Lemon and Rosemary Orecchiette

 

Recipe By :Eric Tucker, Millennium, San Francisco

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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SAUCE:

1 yellow onion -- diced

4 garlic cloves -- minced

4 ripe tomatoes -- diced, divided use

2/3 cup dried red lentils -- rinsed and picked over

3 cups rich vegetable stock

1 tablespoon fresh rosemary -- chopped

1/4 teaspoon red pepper flakes

2 teaspoons lemon zest -- minced

1/4 cup fresh lemon juice

2 teaspoons sea salt

freshly ground black pepper to taste

PASTA:

3/4 pound orecchiette or shell pasta

2 cups loosely packed fresh spinach

chopped parsley -- as needed

 

RED LENTIL LEMON AND ROSEMARY ORECCHIETTE WITH TOMATOES AND SPINACH -- Cook

onions, garlic and 2 tomatoes over medium high heat, 10 minutes. Add lentils,

stock, rosemary and pepper flakes. Cover and simmer 20 minutes or until lentils

are soft. Add lemon zest, lemon juice, salt and pepper, remove from heat and

keep warm.

 

Boil pasta in salted water until al dente. Drain and toss with sauce, remaining

2 tomatoes and spinach. Garnish with parsley.

 

Cuisine:

" Vegetarian "

Source:

" Millennium Cookbook 1998 Ten Speed "

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Per Serving (excluding unknown items): 397 Calories; 3g Fat (7.5% calories from

fat); 18g Protein; 75g Carbohydrate; 11g Dietary Fiber; 1mg Cholesterol; 1462mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit;

1/2 Fat.

 

NOTES : Simple, oil-free pasta sauce. The red lentils cook quickly and have a

slighly nutty flavor that complements Mediterranean flavors. Wilted spinach,

arugula or mustard is a good addition to this pasta.

 

Nutr. Assoc. : 0 0 0 0 903920 27237 0 0 0 0 0 2130706543 0 4365 3407 0

 

 

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