1 1/2 tsp. olive oil
1 med. onion, chopped
1 med. carrot, chopped
4 garlic cloves, minced
1/4 c. (2 oz.) prosciutto, chopped
2 c. chicken stock
1/2 c. green lentils, rinsed
1 tsp. chopped rosemary
1 tsp. fresh thyme
2 lg. ripe tomatoes, cored and chopped (2 c.) OR
1 (16 oz.) can chopped tomatoes with juices
4 c. arugula or spinach leaves, torn to bite-size bits
Salt and pepper to taste
1 lb. fusilli or rotini pasta
4 tsp. Parmesan cheese

Heat oil over medium heat in skillet. Add onions, carrot, garlic and prosciutto. Saute 3 minutes, or until vegetables are softened. Add chicken stock, lentils, rosemary and thyme; bring to a boil, reduce heat to low, cover, simmer for 15 minutes.

Add tomatoes, cover and cook 15 to 20 minutes, or until lentils are tender. Stir in arugula bits, cover and cook 5 minutes or until greens are wilted. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water 10 to 12 minutes, or until tender but firm. Drain pasta, place in a large shallow bowl; add lentil sauce and toss well. Taste, and adjust seasoning. Serve immediately, sprinkled with freshly grated Parmesan cheese.

Serves 4-6.