Pasta Shells With Lentils And Spinach Recipes

WENDY'S QUICK PASTA AND LENTILS

Steps:

• Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.
• Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm for 20 minutes. Serve with Parmesan cheese.

SPINACH AND CHEESE STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
• Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
• Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
• Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
• Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

PASTA SHELLS WITH LENTILS AND SPINACH

Steps:

• Cook lentils, carrot, and celery leaves in 1 quart water for 15-20 minutes or until lentils are almost tender. Drain the lentils, and reserve the cooking water.
• Meanwhile, heat olive oil in large skillet. Add onions and thyme, and sautee for 10-12 minutes.
• Add the lentils to the skillet along with 1 cup of the reserved broth. Squeeze excess moisture from the spinach before adding to the skillet. Season with salt and pepper to taste. Simmer over low heat while pasta cooks.
• Cook pasta according to package directions. Drain and toss with lentil sauce. Add more lentil broth if too dry. Add parsley and serve with grated Parmesan (or nutritional yeast) if desired.

WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS

Steps:

• In a medium saucepan, combine the lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the lentils are tender, 20 to 25 minutes. Drain, and discard the garlic clove and bay leaf; set the lentils aside.
• Bring a large pot of water to a boil. Add the pasta; cook until al dente, according to package instructions, about 7 minutes. Drain the pasta, reserving 1 cup cooking liquid. Place the pasta in a large bowl.
• Meanwhile, mince the remaining garlic clove. In a large sauté pan, heat the oil over medium heat. Add the minced garlic, leeks, and thyme; cook, stirring occasionally, until the leeks are soft but not browned, about 5 minutes. Add the cooked lentils and salt; season with pepper.
• Add the spinach and reserved cooking liquid to the pan; toss to wilt the spinach, about 2 minutes. Pour the mixture over the pasta, tossing to combine. Serve immediately.
• Fit to eat recipe
• (Per serving)
• Calories: 638
• Fat: 9g
• Cholesterol: 0mg
• Carbohydrate: 120g
• Sodium: 793mg
• Protein: 29g
• Fiber: 11g

WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS

Steps:

• In a medium saucepan, combine lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain, and discard garlic clove and bay leaf; set the lentils aside.
• Bring a large pot of water to a boil. Add pasta; cook until al dente according to package instructions, about 7 minutes. Drain pasta, reserving 1 cup cooking liquid. Place pasta in a large bowl.
• Meanwhile, mince remaining garlic clove. In a large saute pan, heat oil over medium heat. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and salt; season with pepper.
• Add spinach and reserved cooking liquid to pan; toss to wilt spinach, about 2 minutes. Pour mixture over pasta, tossing to combine. Serve immediately.

PASTA WITH LENTILS (PASTA CON LENTICCHE) - LIDIA BASTIANICH

Steps:

• Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
• Bring a large pot of heavily salted water to the boil.
• Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes.
• Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.