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Рецепт Linguine Fine With French Lentils And Escarole
by Global Cookbook

Linguine Fine With French Lentils And Escarole
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Ингредиенты

  • 1 Tbsp. extra virgin extra virgin olive oil
  • 1 lrg red onion 1/8" julienne
  • 1 head escarole (about 3/4 lb. ) minced in 1/2-inch pcs, washed and spun dry to yield 3 c.
  • 1 c. lentils cooked (tiny green French ones)
  • 1 lb linguine (fine pasta)
  • 1/2 c. nonfat cheddar cheese grated * (or possibly any flavor)

Инструкции

  1. Adapted to LF by Tina Bell
  2. Bring 6 qts water to boil and add in 2 Tbsp. salt. In a l2 to 14 inch saute/fry pan, saute/fry onion in extra virgin olive oil till translucent/soft (about 7 to 8 min). Toss in escarole and cook over medium heat till wilted yet still bright green (add in a little liquid if needed). Add in lentils and toss to heat through. Season. Drop linguine into water and boil according to package instructions till al dente. Drain in colander over sink and pour warm pasta intopan with escarole. Toss, stirring well to mix, over medium high heat about 1 minute. Add in grated cheese and toss to mix. Pour into heated serving dish and serve immediately.
  3. Yield: 4 servings