Fusilli with Lentils & Kale
Lentils give this sauce a meaty feel, making it an interesting alternative to long-simmered old-fashioned sauces. For a vegetarian version, substitute vegetable broth for chicken broth, omit the prosciutto and add about 8 chopped dried tomatoes to the sauce.
Source: EatingWell Magazine, May/June 1992
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Per Serving:
396 calories; protein 21.6g; carbohydrates 73.1g; dietary fiber 15.5g; sugars 6.2g; fat 4.8g; saturated fat 1.3g; cholesterol 10.3mg; vitamin a iu 3231.8IU; vitamin c 29.4mg; folate 125.5mcg; calcium 130.1mg; iron 4.8mg; magnesium 99.6mg; potassium 651.5mg; sodium 682.7mg; thiamin 0.9mg.
Exchanges:
3 1/2 starch, 2 vegetable, 1 lean meat, 1 fat