Food recipes
Shells with Lentils
Shells with Lentils
Ingredients:
1/12 cups 355 ml) low-sodium chicken broth
12 ounces (340 g) medium shell pasta
2 tablespoons (28 ml) olive oil
2 cups (260 g) prechopped onion
8 ounces (225 g) presliced cremini or white mushrooms
1 tablespoon (10 g) preminced oil-packed garlic
1 teaspoon crushed dried rosemary
Directions:
/18 to /14 teaspoon crushed red pepper flakes
/14 cup (60 ml) dry red wine or chicken broth
12 ounces (340 g) broccoli rabe, trimmed and cut into
2-inch (5-cm) lengths
2 cups (500 g) refrigerated or jarred tomato marinara
sauce with red wine
/14 cup (25 g) grated Parmesan cheese
Put the lentils and broth in a medium saucepan. Cover and
bring to a boil over high heat. Reduce the heat to medium-
low and simmer until the lentils are tender, about 15 minutes.
Meanwhile, cook the pasta according to the package.
Heat the oil in a large skillet over medium-high heat. Add
the onions and cook until golden, about 4 minutes. Add the
mushrooms, garlic, rosemary, and red pepper flakes. Cook
until the mushrooms begin to release their liquid, about 5
minutes. Add the wine or chicken broth and broccoli rabe.
Simmer, scraping the pan bottom, until the liquid nearly
evaporates, 2 to 3 minutes. Add the marinara sauce and
reduce the heat to medium-low. Cook until the flavors have
blended and the broccoli rabe is crisp-tender, about 5 min-
utes. Stir in the lentils along with their cooking liquid.
Drain the pasta and add to the sauce, mixing thouroughly.
Divide among pasta plates and garnish with the Parmesan.
Prep =8 minutes Cook = 20 minutes
Yield = 4 to 6 servings
136 The Spaghetti Sauce Gourmet
p136 Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision Job no:81
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP Scn : #17
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)5th Black Dept : DT
125-162.qxd 7/29/06 4:41 PM
Thai Fettuccine
Primavera
Look for Thai red curry base in large
packets in the international aisle or Asian
section of your grocery store.
Ingredients:
1/12 cups 355 ml) low-sodium chicken broth
12 ounces (340 g) medium shell pasta
2 tablespoons (28 ml) olive oil
2 cups (260 g) prechopped onion
8 ounces (225 g) presliced cremini or white mushrooms
1 tablespoon (10 g) preminced oil-packed garlic
1 teaspoon crushed dried rosemary
Directions:
/18 to /14 teaspoon crushed red pepper flakes
/14 cup (60 ml) dry red wine or chicken broth
12 ounces (340 g) broccoli rabe, trimmed and cut into
2-inch (5-cm) lengths
2 cups (500 g) refrigerated or jarred tomato marinara
sauce with red wine
/14 cup (25 g) grated Parmesan cheese
Put the lentils and broth in a medium saucepan. Cover and
bring to a boil over high heat. Reduce the heat to medium-
low and simmer until the lentils are tender, about 15 minutes.
Meanwhile, cook the pasta according to the package.
Heat the oil in a large skillet over medium-high heat. Add
the onions and cook until golden, about 4 minutes. Add the
mushrooms, garlic, rosemary, and red pepper flakes. Cook
until the mushrooms begin to release their liquid, about 5
minutes. Add the wine or chicken broth and broccoli rabe.
Simmer, scraping the pan bottom, until the liquid nearly
evaporates, 2 to 3 minutes. Add the marinara sauce and
reduce the heat to medium-low. Cook until the flavors have
blended and the broccoli rabe is crisp-tender, about 5 min-
utes. Stir in the lentils along with their cooking liquid.
Drain the pasta and add to the sauce, mixing thouroughly.
Divide among pasta plates and garnish with the Parmesan.
Prep =8 minutes Cook = 20 minutes
Yield = 4 to 6 servings
136 The Spaghetti Sauce Gourmet
p136 Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision Job no:81
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP Scn : #17
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)5th Black Dept : DT
125-162.qxd 7/29/06 4:41 PM
Thai Fettuccine
Primavera
Look for Thai red curry base in large
packets in the international aisle or Asian
section of your grocery store.
Printed from https://recipe.bluelayer.org/recipe/70612/shells-with-lentils