Ingredients

  • 60 milliliters olive oil =1/3c
  • 3 large onions thinly sliced
  • 2 cloves garlic chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 bay leaf
  • 190 grams lentils =1c
  • 450 grams pasta penne
  • 285 grams spinach
  • 45 grams cheese, parmesan Regiano =3/4c + 2 T

Directions

1. Sauté onions with bay leaf until golden. Add garlic, salt and pepper.
2. While onions cook, cover lentils with water by 1 inch and boil over moderate heat, covered, until lentils are just tender and most of water is absorbed, 15-20 minutes. Season with salt and pepper and let stand, covered, until ready to use.
3. Cook pasta until al dente. Reserve 1 cup cooking water, then drain pasta in a colander and return pasta to pot. Add onions, lentils, and spinach to pasta, then toss with just enough reserved cooking water to wilt spinach and moisten pasta. Add cheese and salt and pepper to taste, tossing to combine.

Notes
Serving Ideas:Original serves 6.


Categories
Main, Vegetarian, coursePasta
Keywords
Vegetarian Main coursePasta
MacGourmet downloadOrecchiette with Lentils, onions and Spinach. To import, drag image to your MacGourmet recipe box.