Yes, I like to use tomato sauce straight out of the can as pasta sauce. I rarely buy "spaghetti sauce". I must be out of my mind. I mean, there is no way that the simpler, cheaper route is actually yummier, right? Nah.
Lentil Eggplant Fetuccine
The noodles:
1 lb whole wheat fetuccine
The veggies:
3 tablespoons olive oil
3 garlic cloves, minced
1 small eggplant, cubed
1/4 cup dried green lentils
1/4 cup slivered almonds
The sauce:
1 8-oz can tomato sauce
The finish:
1/2 cup grated Parmesan cheese
1/2 cup crumbled light feta cheese
5 large basil leaves (thinly sliced)
1- Boil lentils in water for about 25 minutes, until tender. Set aside.
2- Boil the pasta until tender.
3- In large skillet, heat oil. Saute garlic in oil until golden.
4- Add eggplant, lentils, and almonds. Saute on high heat for about 5 minutes, tossing frequently. Season with salt and pepper to taste.
5- Add noodles, sauce, and finish ingredients and cook on high until heated through, tossing constantly.
You need to start a restaurant! And make sure you hire your coworkers to help you, I bet they have very refined taste buds. Six figure salaries for all.
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