Orecchiette with Lentils, Onions, and Spinach

1. 1

   Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then stir in onions, garlic, salt, pepper, and bay leaf.

2. 2

   Reduce heat to moderately low and cook, covered, stirring occasionally, until onions are very tender and golden, 20 to 25 minutes.

3. 3

   Discard bay leaf.

4. 4

   While onions cook, cover lentils with water by 1 inch in a 1 1/2- to 2-quart saucepan and boil over moderate heat, covered, until lentils are just tender and most of water is absorbed, 15 to 20 minutes.

5. 5

   Season with salt and pepper and let stand, covered, until ready to use.

6. 6

   Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.

7. 7

   Reserve 1 cup cooking water, then drain pasta in a colander and return pasta to pot.

8. 8

   Add onions, lentils, and spinach to pasta, then toss with just enough reserved cooking water to wilt spinach and moisten pasta.

9. 9

   Add cheese and salt and pepper to taste, tossing to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.