Taste Green

Serves:  6

INGREDIENTS:

• 4-1/2 cups Onion minced

• 3/4 Tablespoon Thyme, ground

• 9 Tablespoons Olive oil

• 1 cup Lentils

• 3 medium Carrot, 1 medium

• 3/4 pound Rotelle, uncooked

• 3/4 cup Parsley fresh

• 3/4 cup Parmesan grated, 1/2 cup

METHOD:

• Finely chop the carrot. In a large heavy skillet cook the onion with the thyme in the oil over moderate heat, stirring, until the onion is golden. 

• While the onion is cooking, combine the lentils with 1-1/3 cups water, bring the water to a boil, and simmer the lentils, covered, for 12 minutes. 

• Add the carrot and simmer the mixture, covered, for 3 minutes, or until the lentils and carrot are just tender. Transfer the lentil mixture with the liquid to the skillet, season it with salt and pepper, and keep it at a bare simmer while cooking the pasta. 

• In a large saucepan of salted boiling water boil the pasta until al dente. Ladle out and reserve about 1/2 cup of the pasta liquid, drain the pasta, and add it to the lentil mixture. 

• Simmer the pasta mixture, tossing it to combine it and adding some of the reserved pasta liquid to moisten the mixture if necessary, for 1 minute. 

• Stir in the parsley and transfer the mixture to a heated serving bowl. Serve the pasta with the Parmesan.

NUTRITIONAL INFORMATION:

• Calories: 558.30cal

• Protein: 17.37g

• Fat: 25.43g

• Fiber: 8.41g

• Cholesterol: 8.00mg

• Vitamin A: 1007.58 RE

• Vitamin C: 67.85mg

• Vitamin E: 4.89mg

• Thiamine: 0.75mg

• Riboflavin: 0.34mg

• Niacin: 5.66mg

• Folate: 208.14mcg

• Sodium: 367.54mg

• Calcium: 282.10mg

• Magnesium: 86.99mg

• Potassium: 853.52mg

• Iron: 8.30mg

• Zinc: 2.32mg