Pasta, Corn and Lentils
Here's a quick shake that's perfect for a breakfast-to-go or for a snack anytime. Enjoy with a whole-grain or bran muffin.
| Ingredients |
500 g
(1 lb) |
small pasta shells |
540 ml
(19 oz) |
can of lentil soup
(ready to serve) |
1 cup
(250 ml) |
frozen corn |
2 ml
(½ tsp) |
garlic powder |
1 ml
(¼ tsp) |
ground pepper |
1 cup
(250 ml) |
grated mozzarella cheese |
Download a printable PDF version (1 page, 112KB)
Yield: 4 servings
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Equipment
- Sieve
- Small measures
- Large pot
- small saucepan
- Stirring spoon
- Oven-safe casserole dish
Method
- Grate cheese.
- Cook pasta according to package directions.
-
While the water is heating, place the soup in a small saucepan and cook over medium heat, stirring
occasionally until hot. Stir in frozen corn, garlic powder and black pepper.
-
Drain pasta well and return to the pot. Pour the soup on top and toss well.
-
Set oven on Broil. Pour pasta into oven safe casserole dish. Place casserole into oven and melt cheese.
Nutritional Information
- 285 calories
- 18 g protein
- 6.5 g fat
- 41 g carbohydrate
Adapted from Fast & Hearty Pasta with Lentils.
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