Spaghetti With Chard Lentils Recipes

CROCK POT PASTA WITH LENTILS AND CHARD

Steps:

• Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside.
• Cover chard leaves and refrigerate.
• In a 3-quart or larger electric cooker, combine chard stems,lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper.
• Pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours).
• Cut chard leaves crosswise into 1/2-inch-wide strips; stir into cooker.
• Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more).
• Meanwhile, in a 5 to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well, pour into a warm wide 4-quart bowl.
• Season lentil sauce to taste with salt.
• Add lentil sauce and Neufchatel cheese to linquine, mix lightly to coat well.
• Offer Parmesan cheese to add taste, if desired.

SPAGHETTI WITH CHARD & LENTILS

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile in a separate pan, heat the olive oil on medium high heat.
• Add the garlic and saute until fragrant about 30 seconds.
• Add the chard and season with salt and pepper.
• Allow the chard to wilt and the stems to soften then turn off the heat. This will take about 5 minutes.
• Drain the pasta (remembering to reserve some of the pasta water first).
• Add pasta to the pan with the chard and half of the pasta water and combine together.
• Allow to sit for about 5 minutes in the pan off the heat.
• Continue to add more of the reserved pasta water if the pasta seems a bit dry (or you can also add in some extra olive oil at this point).
• Adjust seasonings and serve with fresh herbs, almonds and or grated cheese.