Spinach Fettuccine With Lentil Sauce
Published April 19, 1994
- Total Time
- 30 minutes
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Ingredients
16 ounces whole onion, or 14 ounces chopped ready-cut (3 ⅓ cups)
1 teaspoon olive oil
1 clove garlic
1 cup red lentils
1 15-ounce can no-salt-added crushed tomatoes
½ teaspoon cinnamon
12 ounces fresh spinach fettuccine or linguine
¼ cup fresh coriander
1 ounce Parmigiano Reggiano, ⅓ cup
¼ teaspoon salt, optional
Freshly ground black pepper
Nutritional analysis per serving (3 servings)
154 grams carbs; 6 milligrams cholesterol; 819 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 17 grams fiber; 588 milligrams sodium; 38 grams protein; 18 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.
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Preparation
- Step 1
Chop whole onion. Heat oil in nonstick skillet over high heat. Reduce heat to medium high, and saute onion until it begins to brown.
- Step 2
Meanwhile, mince garlic and add to onion.
- Step 3
Bring water for pasta to boil in a covered pot.
- Step 4
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.
- Step 5
When water for pasta boils, add pasta, and cook according to package directions.
- Step 6
Wash, dry and chop coriander.
- Step 7
Coarsely grate Parmesan.
- Step 8
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.
Private Notes