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Recipe of the Day
Roasted Butternut Squash and Figs with Rosemary
Enjoy the flavors of fall in this simple vegetarian side dish.
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Yield: Serves 5. 1 cup per serving.
Recipes
Spaghetti with Lentils
| Nutrition Information | |
| Calories: | 385 |
| Total Fat: | 2g |
| Saturated Fat: | 0.8g |
| Trans Fat: | 0g |
| Cholesterol: | 3mg |
| Sodium: | 501mg |
| Carbohydrates: | 71g |
| Dietary Fiber: | 16g |
| Sugars: | 14g |
| Protein: | 16g |
| Vitamin A: | 510iu (10%) |
| Vitamin C: | 9.7mg (16%) |
| Calcium: | 170mg (17%) |
| Iron: | 6.1mg (33%) |
1 cup dry lentils
8 ounce package dry spaghetti
26 ounce jar pasta sauce, preferably low sodium
1 teaspoon Italian seasoning
4 Tablespoon Parmesan cheese
Directions:
Place large soup pan filled with water over high heat and bring to a boil. Add the lentils and bring back to the boil. Lower heat to medium and cook for 4 minutes then add spaghetti. Bring water back to a boil over high heat and cook until spaghetti is al dente and lentils are tender, about 10 minutes. Drain in colander.
Place the same pot back on the stove and add the pasta sauce and Italian seasoning. Bring to a boil then add the pasta and lentils. Heat through then serve immediately. Place one portion on a large dinner plate and top with parmesan cheese.
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