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Fusilli with Lentils, Sausage & Tomatoes

January/February 1999

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


Fusilli with Lentils, Sausage & Tomatoes Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

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

  1. Put a large pot of salted water on to boil.
  2. 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.
  3. 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; 0 g added sugars; 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).

Carbohydrate Servings: 4 1/2

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


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Recipe Categories

Ease of Preparation
Easy
Type of Dish
Main dish, meat
Pasta
Total Time
30 minutes or less
Servings
6
Ethnic/Regional
Italian
Mediterranean
Main Ingredient
Beans/Legumes
Turkey
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
January/February 1999

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