Dessert

Pasta e fagioli is for Dessert.

Pasta e fagioli takes 15 minutes to prepare.

Pasta e fagioli takes 120 minutes to cook.

Pasta e fagioli makes 4 servings.

The ingredients for Pasta e fagioli are:

Lentils, 1 cup, dried
Water, tap, 2 cups
Yellow Bell Pepper, large, cored and diced
Onion, raw, 1 medium, diced
Baby peeled carrots, raw, 1.5 cup, cut in thirds
Tomatoes, petite diced, small can
Garlic, peeled, 1 large clove
Sea salt, 3/4 tsp
Pepper, black, coarse (restaurant grind) 2 tsp
(***Option: 1/2 teaspoon SMOKED paprika!)
Seitan Chorizo, 4 oz (recipe in my recipe box)
Farfalle, DeCecco, 4 cups, cooked

Here is how you make Pasta e fagioli:

In a saucepan, place 2 cups water, one cup lentils, bell pepper, onion, baby carrots, diced tomatoes, garlic clove (WHOLE), sea salt and black pepper. Bring to a boil. When this comes to a boil, reduce heat to the lowest setting and cover, simmering gently for up to two hours or until the lentils are firm to the bite. Cooked, not mushy-anybody can overcook them. When this is done, cut the seitan in half, lengthwise, then into half-inch slices. Add to the lentil mix and stir in. Just before serving, cook two dry cups of farfalle (bow-tie) pasta according to manufacturer's directions. Do NOT SALT or OIL the water. Place a cup of cooked pasta in each of four bowls, ladle the lentils over the pasta, and serve. A little low-fat parmigiana sprinkles nicely over this, but invalidates the vegan standing of the recipe.Questions? Comments? Exhortations? All are welcome. God bless you all. Keep coming back; it works, if you work it. So, WORK it, you're worth it! Serving Size:?Makes 4 hearty servings; 6 to 8 side dishesNumber of Servings: 4Recipe submitted by SparkPeople user TA24JC.

The nutritional information for Pasta e fagioli is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 373.7

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,094.4 mg
• Total Carbs: 70.3 g
• Dietary Fiber: 10.7 g
• Protein: 20.0 g

The dietary needs meet for Pasta e fagioli is Vegan