Best Rotini With Lentils And Spinach Recipes

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SPINACH-AND-GARLIC LENTILS



Spinach-and-Garlic Lentils image

This bright and satisfying lentil side dish will make you forget you ever had a dull brown one. We use orange lentils, which cook fast, and finish the whole dish with a garlic-spice butter drizzled on top.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield about 9 cups

Number Of Ingredients 12

One 2-inch piece ginger, finely chopped
1 serrano chile, thinly sliced, (remove seeds for less heat)
1 teaspoon ground turmeric
5 ounces baby spinach (about 4 tightly packed cups)
Juice of 1/2 lemon
Kosher salt
3 tablespoons unsalted butter
1/2 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1 pound split orange lentils (masoor dal), picked through and rinsed (about 2 1/4 cups)
1 medium tomato, chopped
3 cloves garlic, thinly sliced

Steps:

  • Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
  • Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
  • Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.

Nutrition Facts : Calories 260 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 400 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 16 grams, Sugar 2 grams

SPINACH AND TOMATO ROTINI



Spinach and Tomato Rotini image

This is a simple and quick recipe that incorporates spinach and tomatoes, rather than tomato sauce as a topping.

Provided by Phoenix2099

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 2

Number Of Ingredients 5

1 (9 ounce) box frozen creamed spinach, thawed
½ pound uncooked rotini pasta
2 cloves garlic, minced
2 teaspoons olive oil
2 plum tomatoes, diced

Steps:

  • Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.

Nutrition Facts : Calories 597.1 calories, Carbohydrate 98.7 g, Cholesterol 36 mg, Fat 14 g, Fiber 6.5 g, Protein 19.4 g, SaturatedFat 4.1 g, Sodium 663 mg, Sugar 7 g

LENTILS AND SPINACH



Lentils And Spinach image

This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.

Provided by bobawood

Categories     100+ Everyday Cooking Recipes     Vegan

Time 1h5m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 white onions, halved and sliced into 1/2 rings
3 cloves garlic, minced
½ cup lentils
2 cups water
1 (10 ounce) package frozen spinach
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste
2 cloves garlic, crushed

Steps:

  • Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
  • Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
  • Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g

ROTINI WITH LENTILS AND SPINACH



ROTINI WITH LENTILS AND SPINACH image

Categories     Pasta

Number Of Ingredients 12

1 large onions, coarsely chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 cup lentils
2 1/4cups water
1/2 teaspoon tarragon, crumbled
1/2 teaspoon oregano, crumbled
1/2 teaspoon dried hot pepper flakes, to taste
1 (14 ounce) cans tomatoes with juice
2 tablespoons ketchup
1 lb fresh spinach, cleaned and chopped or 1 (10 ounce) packages frozen spinach
1 lb rotini pasta or 1 lb other spiral shaped pasta, cooked

Steps:

  • Cook onion and garlic in oil over med heat until softened. Add lentils, water, herbs and pepper flakes. Simmer 10 minutes. Add tomatoes, ketchup, salt and pepper to taste. Simmer 20 minutes. Add spinach and cook until tender, about 2 minutes. Toss with cooked pasta. Serve with parmesan cheese if desired.

ROTINI WITH LENTILS AND SPINACH



Rotini with Lentils and Spinach image

Make and share this Rotini with Lentils and Spinach recipe from Food.com.

Provided by Tebo3759

Categories     Spinach

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 large onion, coarsely chopped
2 cloves garlic, minced
3 tablespoons olive oil
2/3 cup lentils
1 1/2 cups water
1/2 teaspoon tarragon, crumbled
1/2 teaspoon oregano, crumbled
1/2 teaspoon dried hot pepper flakes, to taste
1 (14 ounce) can tomatoes with juice
2 tablespoons ketchup
1 lb fresh spinach, cleaned and chopped or 1 (10 ounce) package frozen spinach
1 lb rotini pasta or 1 lb other spiral shaped pasta, cooked

Steps:

  • Cook onion and garlic in oil over med heat until softened.
  • Add lentils, water, herbs and pepper flakes.
  • Simmer 10 minutes.
  • Add tomatoes, ketchup, salt and pepper to taste.
  • Simmer 20 minutes.
  • Add spinach and cook until tender, about 2 minutes.
  • Toss with cooked pasta.
  • Serve with parmesan cheese if desired.

Nutrition Facts : Calories 619.3, Fat 12.6, SaturatedFat 1.9, Sodium 327.5, Carbohydrate 106, Fiber 10.5, Sugar 9.8, Protein 22.6

INDIAN LENTILS AND SPINACH



Indian Lentils and Spinach image

I combined two other recipes to create this.

Provided by artyjeep

Categories     Side Dish     Beans and Peas

Time 1h15m

Yield 8

Number Of Ingredients 20

1 tablespoon vegetable oil
1 white onion, halved and sliced into 1/2-inch rings
3 cloves garlic, minced
2 cups chicken broth
1 cup lentils
½ cup water
2 cloves garlic, crushed
1 ½ teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
1 bay leaf
1 (10 ounce) package frozen chopped spinach
¼ cup water

Steps:

  • Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
  • Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
  • Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
  • Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 20 g, Fat 2.4 g, Fiber 9.4 g, Protein 8.1 g, SaturatedFat 0.4 g, Sodium 324.6 mg, Sugar 2 g

ROTINI WITH ROASTED PEPPERS, SPINACH AND PINE NUTS



Rotini with Roasted Peppers, Spinach and Pine Nuts image

Categories     Nut     Pasta     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Spinach     Bell Pepper     White Wine     Bon Appétit

Yield Makes 4 (appetizer) or 2 (main-course) servings

Number Of Ingredients 14

2 red bell peppers
1 tablespoon all purpose flour
1 tablespoon butter, room temperature
1 tablespoon olive oil
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/4 cups canned low-salt chicken broth
3/4 cup dry white wine
1/2 teaspoon dried thyme
1/4 teaspoon dried crushed red pepper
1 10-ounce bag spinach leaves, stems removed, leaves chopped
1/2 pound rotini pasta
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup pine nuts, toasted

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
  • Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
  • Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH



Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories     dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

  • In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
  • Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
  • Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
  • Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
  • Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
  • Divide among shallow bowls and top with cilantro and coconut flakes, if using.

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