Cook up an easy, hearty meal in just minutes with canned lentil soup stirred into crushed tomatoes, a saute of onion and garlic, chopped spinach and red pepper flakes. Let the mixture warm with tiny cooked pasta, then serve with a sprinkling of Parmesan.
INGREDIENTS (for 6 servings):
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (19 ounce) can lentil soup
- 1 cup crushed tomatoes
- 1 (10 ounce) package frozen chopped spinach
- 1 (16 ounce) package ditalini pasta
- salt to taste
- ground black pepper to taste
- 1 pinch crushed red pepper
- 2 tablespoons grated Parmesan cheese
PREPARATION:
Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.
Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm for 20 minutes. Serve with Parmesan cheese.