Fusilli with Lentil Sauce

• 1 teaspoon olive oil
• 1 medium onions chopped
• 1 medium carrots chopped
• 4 cloves garlic minced
• 2 cups chicken broth defatted
• 1/2 cup lentils rinsed and drained
• 1 pinch rosemary leaves
• 1/4 teaspoon thyme
• 2 cups tomatoes chopped
• 4 cups spinach fresh, torn
• 1 pound pasta fussilli or rotini
• 4 teaspoons parmesan, parmigiano-reggiano cheese, grated grated

1. Saute onions, garlic and carrots in olive oil until softened.
2. Add broth, lentils and herbs and bring to a boil.
3. Simmer, covered, 15 min.
4. Add tomatoes, cover and cook 15 to 20 min.
5. until lentils are tender.
6. Stir in spinach and cook 5 min.
7. Season with salt and pepper.
8. Cook pasta, toss with sauce, sprinkle with Parmesan.

olive oil, onions, carrots, garlic, chicken broth, rosemary, thyme, tomatoes, spinach fresh, pasta, parmesan

Taken from recipeland.com/recipe/v/fusilli-lentil-sauce-39143 (may not work)