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Ingredientes
- 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
- * Adapted to LF by Tina Bell
- 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.
- 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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