Rotini Lentil Bolognese
Cook time – 1 min
- Total time
- 16 minutes
- Preparation time
- 15 minutes
- Calories
- 377
- Portions
- 6
Directions
- Heat oil in a large sauce-pot over medium-high heat; add carrot, onion, mushrooms and celery; cook 10 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes, garlic, lentils, crushed red pepper and 4 cups water; heat to a simmer. Reduce heat to low; cook 45 minutes or until sauce is slightly thickened and lentils are tender. Remove from heat; stir in ¼ cup basil, salt and black pepper. Makes about 6 cups.
- Prepare pasta as label directs; drain. Makes about 6 cups.
- Serve pasta topped with lentil Bolognese sprinkled with cheese and remaining ¼ cup basil.
Tips & Tricks
Omit the Parmesan cheese for a vegan dish.
Ingredients
- 1 tablespoon olive oil
- 1 medium DOLE® Carrot, chopped
- 1 small DOLE® White Onion, chopped
- 2 cups chopped DOLE® Mushrooms
- 1 cup chopped DOLE® Celery
- 1 can (28 ounces) no salt added diced tomatoes
- 2 garlic cloves, minced
- 1 cup dry brown or green lentils
- ½ teaspoon crushed red pepper flakes
- ½ cup chopped fresh basil
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 package (12 ounces) gluten free rotini
- 2 tablespoons grated Parmesan cheese
Allergens: Milk and Other Dairy
Nutritional Facts
| 6 Serving Per Container | |
| Serving Size | 1 cup rotini, 1 cup sauce |
| Calories | 377 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (4 g) | 6% |
| Saturated Fat (1 g) | 3% |
| Polyunsaturated (1 g) | |
| Monounsaturated (2 g) | |
| Cholesterol (1 mg) | 0% |
| Sodium (229 mg) | 10% |
| Total Carbohydrate (74 g) | 27% |
| Dietary Fiber (12 g) | 42% |
| Total Sugars (8 g) | |
| Protein (15 g) | |
| Calcium | 6% |
| Iron | 25% |
| Magnesium | 10% |
| Manganese | 25% |
| Phosphorus | 15% |
| Potassium (613 mg) | 14% |
| Thiamin | 15% |
| Vitamin A | 15% |
| Vitamin B6 | 15% |
| Vitamin C | 30% |
| Vitamin E | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.