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Makes 4 servings
1 c. dry green or yellow split peas
1 T. vegetable oil
6 c. water
2 T. fresh lemon juice
1 1/8 tsp. salt
¼ tsp. ground pepper
2 c. bow-tie or ripple noodles
½ c. grated Parmesan cheese
3 large cloves garlic, minced
1/3 c. fresh parsley, minced
Combine split peas, 4 cups water, and 1 tsp salt in a medium saucepan, bring to a boil; reduce heat, cover and simmer 25 minutes. Preheat oven to 450 degrees. Add 2 more cups more water to peas and cooking water, bring to a rolling boil. Add noodles, reduce heat to a slow boil and cook 15 minutes longer, stirring frequently, until noodles are tender. Drain off all but a few tablespoons of cooking liquid. Stir in garlic, oil, lemon juice, 1/8 tsp salt, and pepper, and turn mixture into a shallow 8-inch square greased baking dish. In a small bowl combine Parmesan cheese and parsley and sprinkle over noodle mixture. Bake for 8-10 minutes or until cheese melts.
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Nutrition Facts
Serving Size
Servings Per Container 4
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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