Linguine with Spinach, Artichokes and Red Lentil Sauce

Serves 4
Time 40 min
Linguine with Spinach, Artichokes and Red Lentil Sauce

When simmered until they're velvety soft, red lentils make a surprisingly creamy sauce for pasta. Garlic, onion and lemon juice complete the sauce to pair wonderfully with spinach and artichoke hearts. Our whole wheat linguine is relatively light in texture and no added oil is needed to make this dish a satisfying, healthy choice.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian
Low FatLow Fat

Ingredients

    2 teaspoonsbrown mustard seeds
    1 cuplow-sodium vegetable broth
    1/2 mediumyellow onion, finely chopped
    3/4 cupdried red lentils
    3 clovesgarlic, finely chopped
    6 tablespoonslemon juice
    1/2 poundwhole wheat linguine
    1 bunchspinach, stemmed and roughly chopped
    4artichoke hearts, rinsed, drained and quartered

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Method

In a medium pot, heat mustard seeds over medium heat until they begin to pop, 2 to 3 minutes.


Carefully add broth, 1 cup water, onion, lentils and garlic and bring to a boil.


Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes.


Remove from heat, add lemon juice and stir until lentils break apart to make a sauce.


Meanwhile, bring a large pot of salted water to a boil.


Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot.


Immediately add spinach, artichoke hearts and lentil sauce to hot pasta, toss well and serve.

Nutritional Info

Serving Size

Calories

430

Total Fat

2.5g

Saturated Fat

0g

Cholesterol

0mg

Sodium

mg

Total Carbohydrate

80g

Dietary Fiber

14g

Total Sugars

7g

Protein

22g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.