SPINACH FETTUCCINE WITH LENTIL SAUCE

Spinach Fettuccine With Lentil Sauce image

Provided by Marian Burros

Categories dinner, weekday, pastas, main course

Time 30m

Yield 3 servings

Number Of Ingredients 11

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Ingredients

16 ounces whole onion, or 14 ounces chopped ready-cut (3 1/3 cups)
1 teaspoon olive oil
1 clove garlic
1 cup red lentils
1 15-ounce can no-salt-added crushed tomatoes
1/2 teaspoon cinnamon
12 ounces fresh spinach fettuccine or linguine
1/4 cup fresh coriander
1 ounce Parmigiano Reggiano, 1/3 cup
1/4 teaspoon salt, optional
Freshly ground black pepper

Steps:

Chop whole onion. Heat oil in nonstick skillet over high heat. Reduce heat to medium high, and saute onion until it begins to brown.
Meanwhile, mince garlic and add to onion.
Bring water for pasta to boil in a covered pot.
When onion begins to brown, stir in lentils, tomatoes, cinnamon and 5 cups of water. Bring to boil. Reduce heat, cover and cook at a low simmer until lentils are soft but still hold their shape, about 15 to 20 minutes.
When water for pasta boils, add pasta, and cook according to package directions.
Wash, dry and chop coriander.
Coarsely grate Parmesan.
Season lentil sauce with salt, if desired, and with pepper. When pasta is cooked, drain and top with lentil sauce. Sprinkle with coriander and cheese before serving.

Nutrition Facts : @context http, Calories 819, UnsaturatedFat 4 grams, Carbohydrate 154 grams, Fat 7 grams, Fiber 17 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 413 milligrams, Sugar 18 grams