Wendy's Quick Pasta and Lentils Recipe

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Most Helpful Positive Review

Jun 18, 2008

This is one of my favorite staples. I make large batches all the time and freeze leftovers in lunch sized portions to take to work. Sometimes I add mushrooms or other vegetables lying around. I recommend defrosting the spinach in the microwave and then drain it before adding it to the pot (the directions are a little ambiguous). I always have additional chicken broth on hand unless it comes out too dry. It's also good with whole wheat pasta.

—BROTHERMEAT

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Most Helpful Critical Review

May 26, 2011

This was good in a pinch.

—Peach822

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128 Ratings

Mar 28, 2005

I didn't know what to expect with this recipe, but it was incredible!! I'll definitely make this over and over again. I used a red onion, which was good and added extra garlic as I do in everything... also lots of crushed red pepper. Oh, and I used macaroni pasta... very, very yummy!!!!

—motherteresa

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Feb 11, 2004

I really like this recipe and have made it a couple of times. It is extremely easy and quick so if you need something for the family you can whip it up. I usually do not use the ditalini- it really comes out fine with any kind of pasta.

—DOLCE7VITA

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Jul 30, 2007

This recipe is absolutely delicious! Few things I changed, I used a large can 29oz I think, of diced tomatoes with italian seasonings in them. I also chopped up a fresh tomato and threw that in. I cooked two and a half turkey italian sausages and added those as well. Used shell pasta, as I couldnt find the ditalini.I also used a bag of fresh baby spinach instead of frozen. Eating a big bowl right now! Super easy! Will make again and again!

—Joanne

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Jul 31, 2012

Yum! If 2 out of 3 kids gave it a big thumbs up, we are definitely adding it to the rotation! I love it that no one had a clue about the lentils (tiny red ones cook up unrecognizable) and the spinach (they thought it was "herbs"). The only changes I made were to use just lentils instead of the soup, and half a jar of pasta sauce + one chopped tomato, and a bigger pasta shape (it's all I had on hand). Add your own spices and you've got a big hit!

—xezer

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Jun 18, 2007

this recipe is wonderful! it's filling, healthy while still being flavorful! I followed the recipe exactly (even throwing in the frozen block of spinach- which ended up cooking thoroughly). The few modifications I did were: 1) added more red pepper flakes (to make it more spicy) 2) used whole grain rotini instead 3) added a few sprinkles of lemon juice to give the pasta a slight tangy flavor. Overall it was wonderful! Will definitely make it again...and again!

—Yummy2Tummy

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Jul 15, 2007

This turned out great. I used whole wheat pasta and the texture of that with the thickness of the sauce made this very satisfying. I also used a can of diced tomatoes(all I had on hand) instead of crushed and it didn't change the recipe.

—Zee W

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Nutrition

Calories
407 kcal
20%

Carbohydrates
70.5 g
23%

Cholesterol
1 mg
< 1%

Fat
7.1 g
11%

Fiber
7 g
28%

Protein
15.9 g
32%

Sodium
282 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Wendy's Quick Pasta and Lentils

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 407
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 1.3g 6 %
Cholesterol 1mg < 1 %
Sodium 282mg 11 %
Potassium 611mg 17 %
Total Carbohydrates 70.5g 23 %
Dietary Fiber 7g 28 %
Protein 15.9g 32 %
** Sugars 3.1g
Vitamin A 125 %
Vitamin C 14 %
Calcium 16 %
Iron 50 %
** Thiamin 12 %
Niacin 74 %
Vitamin B6 22 %
Magnesium 36 %
Folate 162 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.