Linguine With Lentils And Prosciutto
Published January 18, 2000
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 stalk celery, chopped
1 carrot, chopped
4 or 5 ounces onion, diced
1 tablespoon minced garlic
1 jalapeno, chopped
¼ teaspoon hot red pepper flakes
3 ounces prosciutto, diced
2 tablespoons olive oil
1 heaping cup red lentils
Salt to taste
1 ½ pounds linguine
1 red onion, chopped
Nutritional analysis per serving (6 servings)
111 grams carbs; 10 milligrams cholesterol; 626 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 8 grams fiber; 527 milligrams sodium; 27 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Saute celery, carrot, onion, garlic, jalapeno, pepper flakes and prosciutto in the oil in a large, deep skillet for about 10 minutes, until very soft and fragrant.
- Step 2
Add lentils and 5 cups water, and bring to a boil. Reduce heat, and boil gently until lentils are soft but not mushy, about 10 minutes. Season with salt.
- Step 3
Cook the pasta according to the package directions. Drain, and add to the lentil mixture; toss well. Serve topped with chopped red onion.
Private Notes
Comments
Quick and tasty pantry dinner.