Best Orecchiette With Lentils Onions And Spinach Recipes
ORECCHIETTE WITH CANNELLINI BEANS AND SPINACH
Make and share this Orecchiette With Cannellini Beans and Spinach recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Stir in onion, carrot, and garlic; saute 3 minutes.
- Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (everything except spinach and bread crumbs); simmer 5 minutes.
- Stir in spinach, and cook 1 minute or until spinach is wilted.
- Stir in pasta; cook until thoroughly heated.
- Sprinkle pasta with remaining 2 tablespoons cheese and breadcrumbs before serving.
Nutrition Facts : Calories 411.6, Fat 4.5, SaturatedFat 1.3, Cholesterol 3.7, Sodium 195.3, Carbohydrate 74.7, Fiber 9.7, Sugar 6.5, Protein 19.4
ONE PAN ORECCHIETTE PASTA
Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g
ORECCHIETTE WITH LENTILS, ONIONS, AND SPINACH
Categories Bean Leafy Green Onion Pasta Vegetarian Quick & Easy Parmesan Spinach Lentil Winter Healthy Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 10
Steps:
- 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. Reduce heat to moderately low and cook, covered, stirring occasionally, until onions are very tender and golden, 20 to 25 minutes. Discard bay leaf.
- 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. Season with salt and pepper and let stand, covered, until ready to use.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander and return pasta to pot.
- Add onions, lentils, and spinach to pasta, then toss with just enough reserved cooking water to wilt spinach and moisten pasta. Add cheese and salt and pepper to taste, tossing to combine.
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