Whole-Wheat Pasta with Lentils, Spinach, and Leeks Recipe

Name: Whole-Wheat Pasta with Lentils, Spinach, and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (14 ounces) French green lentils; 2 garlic cloves; 1 dried bay leaf; 1 pound small whole-wheat chiocciole or other small tubular pasta; 2 tablespoons extra-virgin olive oil; 4 leeks (about 1 3/4 pounds), white and light-green parts only, sliced into 1/8-inch rounds, washed well and drained; 1 teaspoon chopped fresh thyme; 1 1/2 teaspoons coarse salt; Freshly ground black pepper; 8 ounces baby spinach, washed

Servings: persons

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chiocciole or other small tubular pasta
2 tablespoons extra-virgin olive oil
4 leeks (about 1 3/4 pounds), white and light-green parts only, sliced into 1/8-inch rounds, washed well and drained
1 teaspoon chopped fresh thyme
1 1/2 teaspoons coarse salt
Freshly ground black pepper
8 ounces baby spinach, washed

1
In a medium saucepan, combine the lentils, 1 garlic clove, and the bay leaf.
2
Add enough cold water to cover by 2 inches.
3
Bring to a boil over medium-high heat.
4
Reduce heat to medium-low, and simmer until the lentils are tender, 20 to 25 minutes.
5
Drain, and discard the garlic clove and bay leaf; set the lentils aside.
6
Bring a large pot of water to a boil.
7
Add the pasta; cook until al dente, according to package instructions, about 7 minutes.
8
Drain the pasta, reserving 1 cup cooking liquid.
9
Place the pasta in a large bowl.
10
Meanwhile, mince the remaining garlic clove.
11
In a large saute pan, heat the oil over medium heat.
12
Add the minced garlic, leeks, and thyme; cook, stirring occasionally, until the leeks are soft but not browned, about 5 minutes.
13
Add the cooked lentils and salt; season with pepper.
14
Add the spinach and reserved cooking liquid to the pan; toss to wilt the spinach, about 2 minutes.
15
Pour the mixture over the pasta, tossing to combine.
16
Serve immediately.
17
(Per serving)
18
Calories: 638
19
Fat: 9g
20
Cholesterol: 0mg
21
Carbohydrate: 120g
22
Sodium: 793mg
23
Protein: 29g
24
Fiber: 11g

687

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups (14 ounces) French green lentils, 2 garlic cloves, 1 dried bay leaf, 1 pound small whole-wheat chiocciole or other small tubular pasta, and more.

Yes, Whole-Wheat Pasta with Lentils, Spinach, and Leeks falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole-Wheat Pasta with Lentils, Spinach, and Leeks

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