1. Cook the lentils in boiling water until tender. 2. Cook the pasta in a large quantity of boiling water until just tender. 3. While they are cooking melt the butter in a pan. Add the nutmeg and onion and cook over a gentle heat until the onion is soft. Add spinach, cover and cook until the spinach is just tender. 4. Drain the lentils, add the lemon juice;stirring to combine. Drain the pasta. Combine the lentils, pasta and spinach. Place on a serving plate and sprinkle with pine nuts. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (242g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 127 (41%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 8.1mg||2 %|
|Sodium 38.4mg||1 %|
|Potassium 498.2mg||13 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 27.6g|
|Protein 14.7g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 307
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