Fusilli With Lentil and Arugula Sauce |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Vegetarian Times. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1 medium carrot, diced |
4 medium garlic cloves, minced |
1 teaspoon thyme |
1/8 teaspoon red pepper flakes |
1/2 cup uncooked brown lentils |
1 3/4 cups low sodium vegetable broth |
14 1/2 ounces can diced tomatoes |
1/2 teaspoon salt |
3 bunches arugula, trimmed and leaves torn into bite-size pieces (4 cups) |
1 tablespoon fresh lemon juice |
1/4 teaspoon fresh ground pepper |
12 ounces dried fusilli or 12 ounces rotini pasta |
Directions:
1. Bring large pot of lightly salted water to a boil.
2. Meanwhile, in Dutch oven or large deep skillet, heat oil over medium-high heat. Add onion and carrot and cook, stirring often, until softened, 3 to 5 minutes. Add garlic, thyme and pepper flakes and cook, stirring, 30 to 60 seconds.
3. Add lentils and mix well. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until lentils are almost tender, about 25 minutes.
4. Stir in tomatoes and salt. Cover and simmer until lentils are tender and flavors have blended, about 20 minutes.
5. Stir in arugula and simmer, uncovered, until wilted, about 1 minute. Stir in lemon juice and pepper.
6. Shortly before sauce is ready, add fusilli to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add lentil mixture and toss. Serve immediately.
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