Best Wendys Quick Pasta And Lentils Recipes

Pasta With Lentils (Pasta Con Lenticche) - Lidia Bastianich image

Provided by DrGaellon

Categories Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup lentils
water
2 celery ribs, cut in 1/2-inch dice
2 carrots, cut in 1/2-inch dice
1 small onion, cut in 1/2-inch dice
2 bay leaves
2 tablespoons olive oil
2 garlic cloves, sliced
2 cups whole canned tomatoes, crushed by hand
1/2 teaspoon kosher salt
1 pinch red pepper flakes (optional)
1 lb rigatoni pasta (or other chunky tubular pasta)
1 tablespoon olive oil
chopped parsley

Steps:

Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
Bring a large pot of heavily salted water to the boil.
Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes.
Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.

Nutrition Facts : Calories 420.1, Fat 10.4, SaturatedFat 1.9, Cholesterol 63.8, Sodium 350.3, Carbohydrate 67.8, Fiber 6.9, Sugar 5.6, Protein 14.8

Pasta and Lentils image

Provided by Food Network

Categories appetizer

Yield 4 servings

Number Of Ingredients 10

5 cups water
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
1/4 teaspoon salt
1/2 pound vermicelli or capellini, or small tubular pasta, or pasta mista
2 rounded tablespoons finely cut or snipped parsley
Optional garnish; extra virgin olive oil and hot red pepper flakes or hot pepper oil

Steps:

In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.