Total Time
30mins
Prep 15 mins
Cook 15 mins

From the Whole Foods website. I made this a little lower fat by eliminating the oil and cooking the onion and garlic in a small amount of water. I also use fat free feta cheese and whole wheat pasta. Use canned tomatoes if it is not tomato season- you want to have flavorful tomatoes for this recipe. This is a simple yet tasty recipe.

Ingredients Nutrition

Directions

  1. In a large skillet, heat the olive oil over medium heat. Add the garlic and onions, lower the heat and sauté for 5 minutes of until soft and translucent. Add the tomatoes and cook for 10 minutes longer. Stir in the lentils and olives and heat through. Season with salt and pepper.
  2. Meanwhile, cook the fettuccine according to package directions. Drain and toss with Nicoise sauce.
  3. Serve topped with crumbled feta cheese.

Reviews

(2)
Most Helpful

This is a great vegatarian dish. We put the leftovers on toasted french bread and it was even more delicious. Thank you.

nogoodcook April 18, 2009

This was a nice use for lentils that breaks one out of the soup or loaf rut! That said, I think DH enjoyed it a little more than I. I felt there was something missing, though I'm not sure what. I tripled the garlic, used farmers market tomatoes, salt and peppered, and at the end of cooking added some red wine vinegar because the dish just seemed to want it. I also used only 11 oz of pasta b/c that's what I had left in my box. I'm sort of glad, b/c I'm not sure the sauce would have stood up to more pasta. This is definitely one to keep and play with. Thanks for posting!

smellyvegetarian September 06, 2008

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