A can of lentil soup is a the basis for this quick pasta dish.
6 servings, about 1 1/3 cups each
Active Time: 25 minutes |
Total Time: 25 minutes
1 teaspoon extra-virgin olive oil
4 ounces hot Italian turkey sausage, casings removed
1 19-ounce can lentil soup
1 14-ounce can diced tomatoes, drained
1/4 cup chopped fresh basil, or parsley
Salt & freshly ground pepper, to taste
12 ounces fusilli
Put a large pot of salted water on to boil.
Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up clumps with a fork, until browned, 3 to 5 minutes. Add lentil soup and tomatoes and bring to a simmer. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in basil (or parsley) and season with salt and pepper.
Cook pasta until al dente, 8 to 10 minutes. Drain and transfer to a large bowl. Toss with sauce and serve.
Per serving :
8 g Fat;
1 g Sat;
1 g Mono;
17 mg Cholesterol;
79 g Carbohydrates;
21 g Protein;
12 g Fiber;
837 mg Sodium;
346 mg Potassium