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Lentil Napoletana pasta twists

Lentil Napoletana pasta twists
Dinner

SERVES:
6
DIFFICULTY:
Easy
PREP TIME:
15 minutes
COOK TIME:
30 minutes

Ingredients

  • 1 tbs Olive oil
  • 1 Large onion, chopped
  • 1 Clove garlic, crushed
  • 100 g Mushrooms, thinly sliced
  • 2 Carrots, grated
  • 1 Stick celery, thinly sliced
  • 2 tbs No-added-salt tomato paste
  • 1/2 cup Dry lentils
  • 2 400g cans no-added-salt diced tomatoes
  • 2 1/2 cups Salt-reduced vegetable stock
  • 2 tsp 2 tsp dried Italian herbs
  • 2 Zucchini, chopped
  • 1/4 cup Chopped fresh parsley
  • 500 g Packet high fibre pasta twists
  • 2/3 cup Grated reduced-fat tasty cheese, to serve (optional)
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Method

  • Heat oil in a large deep saucepan over a medium-high heat. Add onion and garlic. Stir over heat for 2 minutes, until softened slightly.
  • Add mushrooms, carrot and celery. Stir over heat a further 2 minutes.
  • Stir in tomato paste and lentils. Cook 1 minute. Add tomatoes, stock and Italian herbs. Bring to the boil. Reduce heat to a gentle simmer. Cover and simmer 15 minutes, stirring occasionally.
  • Stir in zucchini, Simmer, covered a further 5-10 minutes or until zucchini is tender and sauce has thickened. Remove from heat. Stir in parsley.
  • Meanwhile, cook pasta in a large pan of boiling water for 10 minutes or until tender. Drain and return to same pan. Add lentil sauce. Stir over low heat until combined.
  • Serve topped with grated cheese. Garnish with extra chopped parsley (optional).

Notes

Energy per serve: 2072kJ
Sourced with permission from Healthy Kids at www.healthykids.nsw.gov.au

Nutritional information (per serve)

Calories: 495kcal | Carbohydrates: 73.8g | Protein: 21.7g | Fat: 9.1g | Saturated Fat: 3g | Polyunsaturated Fat: 0.64g | Monounsaturated Fat: 3.1g | Sodium: 392mg | Fiber: 12.4g
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