Red Lentil Pasta and Feta
Calories 332 (30% from fat)
Fat 11 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 9 mg.
Sodium 599 mg.
Carb. 42 gram
Fiber 8 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 20 gram
Ingredients
For the Sauce:
4 cups (21 oz) cherry or grape tomatoes, halved
3 Tbsp chopped shallots
3 cloves garlic, minced
1 tsp salt
7 oz reduced-fat feta cheese, crumbled
1/4 cup olive oil
1 Tbsp Italian seasoning
For the Pasta:
16-18 cups water
2 packages (8.8 oz each) red lentil rotini pasta
1 tsp salt
1 Tbsp lime juice
This protein-packed dish combines tangy baked feta with sweet roasted tomatoes for a sauce that coats every bite of hearty red lentil pasta.
The best part? It freezes perfectly - just microwave for 2-3 minutes when you need a quick, delicious dish.
1.Preheat oven to 400°F.
2. In an oven-safe baking dish, combine tomatoes, shallots, garlic, salt, feta cheese, olive oil, and Italian seasoning. Mix well.
3. Bake for 20 minutes, then remove from oven and stir. Return to oven and bake for another 20 minutes (40 minutes total).
4. When you put the sauce back into the oven, bring 16-18 cups of water to a rolling boil in a large pot.
5. Add 1 teaspoon salt to the boiling water, then add the red lentil pasta.
6. Cook pasta for 8-12 minutes, stirring occasionally, until desired tenderness is reached. (Red lentil pasta tends to be firmer, so cook longer for a softer texture.)
7. Drain pasta in a colander and rinse briefly with cold water (about 15 seconds) to stop the cooking process.
8. Remove the tomato-feta mixture from the oven and stir in the drained pasta until well coated.
9. Add lime juice and mix thoroughly.
10. Serve hot. Makes 8 one-cup servings. This also freezes well for easy reheating later.
Yield: 8 One-Cup Servings
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 2-3 minutes.
