
Menu Ideas
Spinach & Artichoke Lentil Penne
Lentil Penne in a hearty artichoke and spinach sauce, topped with mozzarella and parmesan cheese.
Yield: 23, 8-oz servingsFEATURED FOOD
INGREDIENTS
-
5 lbLentil Penne
-
5 TbspVegetable oil
-
6 TbspKosher salt (divided)
-
0.5 cupExtra virgin olive oil
-
0.75 cupYellow onion, peeled, small diced
-
2 TbspGarlic, peeled, minced
-
1 galFresh spinach, stems removed
-
2 cupCanned artichoke hearts, quartered, drained
-
1 TbspBlack pepper, ground
-
2 TbspLemon juice, concentrate
-
3 cupVegetable stock
-
3 cupHeavy cream
-
4 cupMozzarella, shredded (divided)
-
2.5 cupParmesan cheese block, grated (divided)
INSTRUCTIONS
- 1. Prepare penne according to directions, adding 3 Tbsp of salt to cooking water if desired. Toss with vegetable oil and hold.
- 2. For artichoke sauce: Bring olive oil to a simmer (1-2 mins.) Add onions and cook for 4-5 mins. Add garlic and artichoke hearts, cook for 2 mins. Add spinach to pan and cook 3-4 mins. Season with black pepper, lemon juice and remaining salt.
- 3. Add vegetable stock and reduce for 10 minutes or by half. Add cream to pan, stirring. While whisking, slowly mix in 2 cups of shredded mozzarella and 2 cups of grated parmesan. Continue to stir until cheese is fully incorporated.
- 4. Combine spinach and artichoke sauce with warm penne and remaining mozzarella and parmesan. Hold at 145° F for service.
NUTRITIONAL INFORMATION
Serving Size 8 oz
Amount Per Serving | ||
---|---|---|
Calories 660 | Calories from Fat 0 | |
% Daily Value* | ||
Total Fat 37g | 56% | |
Saturated Fat 13g | 65% | |
Trans Fat 0g | ||
Cholesterol 60mg | 20% | |
Sodium 1600mg | 67% | |
Total Carbohydrate 62g | 21% | |
Dietary Fiber 6g | 0% | |
Sugars 1g | ||
Protein 24g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
HOW CAN WE HELP?
Can't find what you are looking for? Let us know.