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Receta Linguine Fine With French Lentils And Escarole

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Raciónes: 4

Ingredientes

Cost per serving $0.72 view details
  • 1 Tbsp. extra virgin extra virgin olive oil
  • 1 lrg red onion 1/8" julienne
  • 1 head escarole (about 3/4 lb. ) minced in 1/2-inch pcs, washed and spun dry to yield 3 c.
  • 1 c. lentils cooked (tiny green French ones)
  • 1 lb linguine (fine pasta)
  • 1/2 c. nonfat cheddar cheese grated * (or possibly any flavor)

Direcciones

  1. * Adapted to LF by Tina Bell
  2. Bring 6 qts water to boil and add in 2 Tbsp. salt. In a l2 to 14 inch saute/fry pan, saute/fry onion in extra virgin olive oil till translucent/soft (about 7 to 8 min). Toss in escarole and cook over medium heat till wilted yet still bright green (add in a little liquid if needed). Add in lentils and toss to heat through. Season. Drop linguine into water and boil according to package instructions till al dente. Drain in colander over sink and pour warm pasta intopan with escarole. Toss, stirring well to mix, over medium high heat about 1 minute. Add in grated cheese and toss to mix. Pour into heated serving dish and serve immediately.
  3. Yield: 4 servings

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Nutrition Facts

Amount Per Serving %DV
Serving Size 212g
Recipe makes 4 servings
Calories 696  
Calories from Fat 97 14%
Total Fat 11.09g 14%
Saturated Fat 4.34g 17%
Trans Fat 0.0g  
Cholesterol 17mg 6%
Sodium 115mg 5%
Potassium 764mg 22%
Total Carbs 116.07g 31%
Dietary Fiber 18.5g 62%
Sugars 5.65g 4%
Protein 31.53g 50%
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