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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made this a little lower fat by eliminating the oil and cooking the onion and garlic in a small amount of water. I also use fat free feta cheese and whole wheat pasta. Use canned tomatoes if it is not tomato season- you want to have flavorful tomatoes for this recipe. This is a simple yet tasty recipe. Ingredients:
2 tablespoons organic extra virgin olive oil |
2 garlic cloves, finely chopped |
1 medium onion, chopped |
1 1/2 lbs fresh italian plum tomatoes, diced |
1 cup cooked lentils, drained |
1/2 cup kalamata olive, pitted and slivered |
salt & freshly ground black pepper |
1 lb fettuccine pasta |
1/2 cup feta cheese, crumbled |
Directions:
1. In a large skillet, heat the olive oil over medium heat. Add the garlic and onions, lower the heat and sauté for 5 minutes of until soft and translucent. Add the tomatoes and cook for 10 minutes longer. Stir in the lentils and olives and heat through. Season with salt and pepper.
2. Meanwhile, cook the fettuccine according to package directions. Drain and toss with Nicoise sauce.
3. Serve topped with crumbled feta cheese.
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