Lentil, Sausage Pasta / Avocado Sauce, garnished with Zucchini
Total time: 30 minutes
Not quite a hot pasta dish; not quite a pasta salad. But chock-a-block with vegetables and flavor. Can easily be made vegetarian: eliminate the sausages and add more zucchini, lentils (cooked in water) or tofu.
Ingredients:
- 1 cup cooked lentils I used Lentils du Puy, (1/3 cup lentils cooked in 2/3 cup water or stock), 60gr, 2.1oz dry weight
- 1 cup bite-size pasta, farfalle, penne, 100gr, 3.5oz
- 1 small avocado, 136gr, 4.8oz
- 1 tbs lemon juice, 15gr, .53oz
- 1/2 carton goat cheese, 75gr, 2.6oz half of Chevraux, Chavrie (the little round cardboard container, 5.3oz (150gr)
- 1 tbs snipped fresh basil
- 1 tbs snipped fresh parsley
- 1 tbs snipped fresh chives
- 4 - 6 sausages, depending on size, 200gr, 7oz
- 1/2 courgette (zucchini or yellow squash), 200gr, 7oz
- 1 tbs olive oil, 13.5gr, .48oz
Instructions:
- Cook pasta according to package directions.
- Cook lentils according to package directions.
- Snip/chop all herbs.
- Cut avocado and remove pit. Put both halves of the avocado into a small bowl. Add lemon juice and mash with a fork or potato masher.
- When well mashed add goat cheese and mash together.
- Slice zucchini into 1/2" (1.25cm) thick slices.
- Heat oil in a nonstick skillet over medium heat. The skillet needs to be large enough to hold all of the slices flat. Add zucchini slices and fry 8 - 12 minutes. Check after 8 by lifting up with tongs and looking at the bottom; it should be getting brown spots on it. If not, fry some more; if yes turn and fry the other side. The other side won't take quite as long. When they are done the slices will have nice, browned patches on both sides and be tender.
- Cook sausages on barbecue grill 10 - 15 minutes or until done (can also be sautéed in nonstick skillet - same amount of time).
- When pasta is done put it into a large bowl with lentils and herbs.
- Add mashed avocado/chevre and toss well to combine.
- When sausages are done, remove and slice in 1 inch (2.5cm) lengths.
- Add to pasta and toss well to combine.
- Lay zucchini slices on top and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1730 / 865 Total Carbohydrates: 121 / 60.5 Dietary Fiber: 28 / 14 Total Fat: 106 / 53 Saturated Fat: 33 / 16.5 Cholesterol: 197 / 98.5 Protein: 66 / 33 Calcium: 169 / 84.5 Sodium: 1546 / 773 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
