Recipe Sheet

3 md Garlic cloves, chopped fine

1 sm Onion, chopped fine

1 ts Ground cummin

1 ts Ground coriander

1 ts Powdered ginger

1/2 ts Crushed red pepper flakes

1 cn Salt-free whole tomatoes

-(16 ounces) 1 c Reduced chicken broth

1/2 c Brown lentils

1 tb Sugar

1/2 c Low-fat yogurt

2 tb Basil leaves, finely

- shredded Cooked pasta In a large skillet or saucepan, heat the oil with the garlic and onion over moderate heat. When they sizzle, add the cummin, coriander, giner, and red pepper flakes and saute for 1 minute. Add the tomatoes, breaking them up with your hands, and stir in the broth, lentils, and sugar. Simmer until the lentils are tender and the sauce is thick, about 30 minutes. Then stir in the yogurt and the basil and spoon over cooked pasta. Note: To make reduced chicken broth..Put the canned broth of your choice in a heavy saucepan and boil briskly until it has reduced to half of its original volume (approximately 15 minutes to reduce 2 cups of broth to one cup).

1 Box Frozen Spinach

2 C Tomatoes — chopped, or fresh tomatoes

1 Container Fatfree Cream Cheese — most of it not all

Black Pepper Assorted Herbs

Boil the pasta, drain and reserve Meanwhile, microwave the frozen spinach until it’s thawed Drain the spinach and add it and the cream cheese to a large pot Stir until the two blend and the cream cheese melts Add the chopped tomatoes, heat and stir until you blend the sauce Pour the sauce over the pasta, mix it all together, add pepper and herbs. Serve.

3 md Garlic cloves, chopped fine

4 c Packed raw spinach leaves,

-stemmed and washed, cut -into 1/2-inch wide strips 2 c Reduced chicken broth

-(boil 4 cups down to 2) 1 oz Grated parmesan cheese

Freshly ground black pepper

Cooked spaghetti or linguine

In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds. Add the broth. As soon as it reaches a simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and season to taste with black pepper.

3 md Garlic cloves, chopped fine

4 c Packed raw spinach leaves,

-stemmed and washed, cut -into 1/2-inch wide strips

2 c Reduced chicken broth -(boil 4 cups down to 2)

1 oz Grated parmesan cheese

Freshly ground black pepper Cooked spaghetti or linguine In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds. Add the broth. As soon as it reaches a simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and season to taste with black pepper.

1 1/2 c Fresh spinach, packed

1/4 c Water or chicken stock

3 tb Olive oil

2 tb Pine nuts

3 tb Parmensan cheese

1 1/2 ts Crushed garlic

Pepper

1. Cook pasta in boiling water according to package instructions or

firm to the bite. Drain and place in serving bowl.

2. Meanwhile, in food processor, puree spinach, water, oil,

nuts,cheese, garlic, and pepper until smooth.

Pour over pasta.

tip: Refrigeraate sauce up to 3 days ahead or freeze for up to 6 weeks.