SPINACH FETTUCCINE
Make and share this Spinach Fettuccine recipe from Food.com.
Provided by Charmie777
Categories Spinach
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Tear or coarsely chop spinach.
- In pan, cook garlic and onion in 1/2 of butter until golden.
- Add spinach, cover and cook until wilted.
- Meanwhile, cook fettucine.
- Drain and mix with remaining butter.
- Toss with cream, cheese and spinach.
- Season with lots of pepper and some salt.
Nutrition Facts : Calories 799.6, Fat 57, SaturatedFat 34.6, Cholesterol 222.3, Sodium 823.3, Carbohydrate 49.2, Fiber 1.8, Sugar 1, Protein 25.1
SICILIAN LENTIL PASTA SAUCE
This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.
Provided by Jill
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
- Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
- Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Nutrition Facts : Calories 145 calories, Carbohydrate 25.5 g, Fat 1.8 g, Fiber 9.7 g, Protein 8.9 g, SaturatedFat 0.3 g, Sodium 466.1 mg, Sugar 7.5 g
LENTILS AND SPINACH
This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
Provided by bobawood
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
- Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
- Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g
SPINACH FETTUCCINE WITH LENTIL SAUCE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Chop whole onion. Heat oil in nonstick skillet over high heat. Reduce heat to medium high, and saute onion until it begins to brown.
- Meanwhile, mince garlic and add to onion.
- Bring water for pasta to boil in a covered pot.
- When onion begins to brown, stir in lentils, tomatoes, cinnamon and 5 cups of water. Bring to boil. Reduce heat, cover and cook at a low simmer until lentils are soft but still hold their shape, about 15 to 20 minutes.
- When water for pasta boils, add pasta, and cook according to package directions.
- Wash, dry and chop coriander.
- Coarsely grate Parmesan.
- Season lentil sauce with salt, if desired, and with pepper. When pasta is cooked, drain and top with lentil sauce. Sprinkle with coriander and cheese before serving.
Nutrition Facts : @context http, Calories 819, UnsaturatedFat 4 grams, Carbohydrate 154 grams, Fat 7 grams, Fiber 17 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 413 milligrams, Sugar 18 grams
LENTIL BOLOGNESE RECIPE BY TASTY
Meatless meets comfort in this simple yet scintillating lentil bolognese! This bolognese pairs well with any pasta, from our house-favorite penne to a more exciting tagliatelle or fun farfalle. And if lentils seem intimidating, they're anything but when thrown into this jiffy of a pasta sauce. This is the perfect weeknight meal, Meatless Monday or not! (This Lentil Bolognese was 1 of 3 winners in our latest recipe challenge. Find more of our community recipes here.)
Provided by Michelle Gillingham
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in a pan over medium heat. To this, add onions and garlicand sauté until the onions become translucent and fragrant.
- Toss in chopped peppers and cook for ~2 minutes. Then to this, add tomato paste and vegetable broth.
- Simmer on medium heat for ~5 minutes or until tomato paste is combined thoroughly. Add canned lentils and stir well.
- Add 2 tbsp Worcestershire sauce and season to taste.
- Finally, add in spinach and cook down.
- Serve alongside pasta of choice.
Nutrition Facts : Calories 662 calories, Carbohydrate 92 grams, Fat 19 grams, Fiber 13 grams, Protein 29 grams, Sugar 10 grams
PASTA SHELLS WITH LENTILS AND SPINACH
This is a very filling vegetarian dish with a delightful variety of colors, textures and flavors. It is from "The One-Dish Vegetarian" cookbook. I prepared it for my husband and his cousin (who is a nutritionist) and they both liked it.
Provided by Prose
Categories Pasta Shells
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook lentils, carrot, and celery leaves in 1 quart water for 15-20 minutes or until lentils are almost tender. Drain the lentils, and reserve the cooking water.
- Meanwhile, heat olive oil in large skillet. Add onions and thyme, and sautee for 10-12 minutes.
- Add the lentils to the skillet along with 1 cup of the reserved broth. Squeeze excess moisture from the spinach before adding to the skillet. Season with salt and pepper to taste. Simmer over low heat while pasta cooks.
- Cook pasta according to package directions. Drain and toss with lentil sauce. Add more lentil broth if too dry. Add parsley and serve with grated Parmesan (or nutritional yeast) if desired.
Nutrition Facts : Calories 421.4, Fat 10.6, SaturatedFat 1.5, Sodium 442.4, Carbohydrate 71.5, Fiber 11.6, Sugar 3.6, Protein 16.6
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