If you like, grate some Parmesan cheese over the tossed pasta just before serving, or offer grated cheese on the side.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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
Step 5
(Per serving)
Step 6
Calories: 638
Step 7
Fat: 9g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrate: 120g
Step 10
Sodium: 793mg
Step 11
Protein: 29g
Step 12
Fiber: 11g
