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Ingredientes
- 1 x tbsp extra-virgin extra virgin olive oil
- 1 x onion, minced
- 3 clv garlic, chopped
- 1 tsp dry sage
- 1/4 tsp each salt and pepper
- 1 can can (19 ounce) tomatoes
- 1/4 tsp warm pepper sauce
- 1 can (19 ounce) lentils or possibly chickpeas, liquid removed and rinsed
- 5 c. small pasta shells (1 lb)
- 1/4 c. coarsely minced fresh parsley Grated Asiago cheese
Direcciones
- In large skillet, heat oil over medium heat; cook onion, garlic, sage, salt and pepper, stirring occasionally, till onion is softened, about 5 min.
- Add in tomatoes and warm pepper sauce, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer till spoon scraped across bottom of pan leaves gap which fills in slowly, about 20 min. Add in lentils; heat through, about 5 min.
- Meanwhile, in large pot of boiling salted water, cook pasta till tender but hard, 8 to 10 min. Reserving 1/2 c. of the cooking liquid, drain and return to pot. Add in sauce, parsley and sufficient of the reserved liquid to moisten; toss to coat. Serve sprinkled with Asiago cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 4 servings | |
| Calories 1544 | |
| Calories from Fat 79 | 5% |
| Total Fat 9.14g | 11% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 175mg | 7% |
| Potassium 1816mg | 52% |
| Total Carbs 292.7g | 78% |
| Dietary Fiber 44.9g | 150% |
| Sugars 11.31g | 8% |
| Protein 68.52g | 110% |
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