Fusilli with Lentils, Sausage & Tomatoes

From EatingWell: January/February 1999 — Subscribe Now!

A can of lentil soup is a the basis for this quick pasta dish.

Fusilli with Lentils, Sausage & Tomatoes Recipe

6 servings, about 1 1/3 cups each

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

Nutrition

Per serving: 473 calories; 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.

Nutrition Bonus: Fiber (48% daily value), Iron (30% dv), Vitamin A & C (20% dv).

4 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1/2 lean meat, 1/2 medium-fat meat