Napa Goat Ranch Lentil Vegetable Spaghetti Sauce Recipes

HEARTY LENTIL SPAGHETTI

Hearty Lentil Spaghetti image

"You won't miss any meat in this spaghetti sauce," writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3/4 cup chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon white vinegar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
12 ounces uncooked spaghetti
1/4 cup shredded Parmesan cheese

Steps:

In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

Nutrition Facts : Calories 362 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 764mg sodium, Carbohydrate 65g carbohydrate (12g sugars, Fiber 14g fiber), Protein 19g protein.

VEGETABLE SPAGHETTI SAUCE

Vegetable Spaghetti Sauce image

Looking for a classic Italian accompaniment? Then check out this slow cooked spaghetti sauce made with vegetables.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10h20m

Yield 12

Number Of Ingredients 13

Ingredients

2 tablespoons olive or vegetable oil
2 large onions, chopped (2 cups)
4 medium carrots, chopped (2 cups)
4 cups sliced mushrooms
2 medium green bell peppers, chopped (2 cups)
4 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) Italian-style tomato paste
1 tablespoon sugar
1 teaspoon salt
1 teaspoon fennel seed, crushed, if desired
24 ounces uncooked spaghetti
Grated Parmesan cheese, if desired

Steps:

Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
Cover and cook on low heat setting 8 to 10 hours.
Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.

Nutrition Facts : Calories 330, Carbohydrate 69 g, Cholesterol 0 mg, Fiber 7 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg

PASTA WITH LENTILS AND GOAT CHEESE

Pasta with Lentils and Goat Cheese image

Make and share this Pasta with Lentils and Goat Cheese recipe from Food.com.

Provided by Mary Hallen

Categories Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups vegetable broth
6 ounces lentils, rinsed and drained
1 tablespoon thyme, chopped
8 ounces orecchiette or 8 ounces medium pasta shells
1/3 cup white wine vinegar
3 tablespoons parsley, chopped
2 tablespoons olive oil
1 teaspoon honey (or to taste)
1 clove garlic, minced or pressed
1/2 cup crumbled goat cheese or 1/2 cup crumbled feta cheese
salt and pepper

Steps:

Bring broth to boil over high heat.
Add lentils and thyme, reduce heat, cover and simmer until lentils are tender (20-30 minutes) Cook pasta according to package directions Drain pasta and lentils, transfer to serving bowl, keep warm.
Combine vinegar, parsley, oil, honey and garlic in small bowl.
Beat until blended.
Add to pasta and mix gently.
Sprinkle with cheese.
Salt and Pepper to taste.

NAPA GOAT RANCH HEALTHY FALAFEL PATTIES

Napa Goat Ranch Healthy Falafel Patties image

These are tasty and good for you as well. The potatoes help keep the mixture together making it possible to bake the patties instead of frying!

Provided by That Napa Chicken R

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 (15 ounce) can garbanzo beans, drained and rinsed
1 large potato, peeled and diced
1 onion, finely chopped
1/2 cup parsley, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon coriander
2 teaspoons lemon juice
6 pita bread rounds
sliced tomatoes (optional)
chopped green onion (optional)
shredded lettuce (optional)
black olives (optional)

Steps:

Preheat oven to 350°F.
Steam the potatoes until just barely tender.
Mash together the potatoes; garbanzo beans and the garlic in a bowl.
Add onion, parsley, garlic, olive oil, sesame oil, cumin, turmeric, coriander, and lemon juice. Mix well.
Roll the mixture into small golf ball sized balls. Place the balls on a non stick baking sheet sprayed with cooking spray. Bake for 15 minutes. Flip the balls over and bake for another 15 minutes.
To serve, open each pita and fill with 2-3 falafel patties then top with desired toppings from the list above. Add a spoonful of either our Heart Healthy Hummus or Easy Gyro Sauce.

Nutrition Facts : Calories 336.6, Fat 4.7, SaturatedFat 0.6, Sodium 541.5, Carbohydrate 63.1, Fiber 6.3, Sugar 2.1, Protein 10.7

NAPA GOAT RANCH EASY GYRO OR FALAFEL SAUCE

Napa Goat Ranch Easy Gyro or Falafel Sauce image

A very simple sauce best made the day before to allow the flavors to blend and the sauce to thicken up.

Provided by That Napa Chicken R

Categories Greek

Time 15m

Yield 2 cups

Number Of Ingredients 8

Ingredients

8 ounces plain yogurt (not low-fat preferably at room temperature)
1 medium cucumber (peeled, seeded then chopped into 1/4 cubes)
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar
2 tablespoons dill
2 garlic cloves, finely minced
1/2 lemon, juice of

Steps:

Place the cucumbers on paper towels and let them sit for at least 10 minutes to soak up as much moisture as possible.
In a small bowl add the cucumber, garlic, lemon juice. Add the salt, sugar, pepper and dill.
Pour off any water from the yogurt and mix in with the cucumber mix.
Cover the bowl and immediately place in refrigerator and let set undisturbed for 24 hours so the ingredients will blend and sauce re-thicken (keep chilled when not in use.).
Makes about 2 cups.

Nutrition Facts : Calories 114.4, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 1223.3, Carbohydrate 15.7, Fiber 1, Sugar 10.6, Protein 5.5

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