Whole-Wheat Pasta with Lentils, Spinach, and Leeks

 

French green lentils, sometimes called lentilles du Puy, hold their shape well once cooked, making them particularly suited to salads and pasta dishes. Like other legumes, lentils are low in fat and are exceptional sources of folate, iron, and protein, plus other vitamins and minerals. Here, the lentils are combined with whole-wheat pasta shapes called chiocciole (snails), but you can substitute penne or any other short tubular shapes. If you like, grate or shave parmesan over the pasta just before serving.

 

Ingredients :

 

• 2 cups (14 ounces) French green lentils
• 2 garlic cloves
• 1 dried bay leaf
• 1 pound tubular whole-wheat pasta, such as penne
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 leeks (about 1¾ pounds), white and pale green parts only, sliced into ¼-inch rounds, washed well, and drained
• 1 teaspoon chopped fresh thyme
• Coarse salt and freshly ground pepper
• 8 ounces baby spinach

 

Method :

 

1. In a 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 lentils, and discard garlic clove and bay leaf.
2. Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup cooking liquid; drain pasta, and place in a large bowl.
3. Meanwhile, mince remaining garlic clove. In a large sauté pan, heat oil over medium. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and 1½ teaspoons salt; season with pepper.
4. Add spinach and reserved pasta cooking liquid to pan; cook, tossing to wilt spinach, about 2 minutes. Pour mixture over pasta, and toss to combine. Serve immediately, drizzled with olive oil, if desired.

 

per serving: 579 calories; .7 g saturated fat; 4.1 g unsaturated fat; 0 mg cholesterol; 106 g carbohydrates; 24.6 g protein; 372 mg sodium; 19 g fiber Spinach Pasta