Best Whole Wheat Pasta With Lentils Spinach And Leeks Recipes

Spinach Garlic Whole Wheat Pasta image

Provided by Rebekah of SFD

Categories Vegetable

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

2 cups whole wheat rotini, dry
3 tablespoons olive oil
5 -6 garlic cloves (minced or pressed)
1 slice onion, finely chopped
salt & pepper
2 cups fresh spinach, chopped
4 teaspoons pine nuts, toasted

Steps:

Bring water to boil in medium pot & cook rotini according to package directions.
While pasta is boiling, in a large skillet warm the olive oil on a low temperature with the garlic and onion. The point is to impart flavor into the oil, not to cook the garlic & onion quickly. About 2 minutes before the pasta will be finished, turn the heat up to medium, to turn the garlic & onion golden.
Drain the pasta, add it to the the olive oil in the skillet, and toss in the spinach. Keep the heat on medium, and stir for 1-2 minutes until everything is mixed and warmed through.
Serve onto plates, add 1 teaspoon pine nuts on top of each serving.

Nutrition Facts : Calories 301.6, Fat 12.9, SaturatedFat 1.7, Sodium 17.1, Carbohydrate 41.9, Fiber 4.9, Sugar 0.3, Protein 8.8

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

Yield serves 6

Number Of Ingredients 9

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound tubular whole-wheat pasta, such as penne
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 leeks (about 1 3/4 pounds), white and pale green parts only, sliced into 1/4-inch rounds, washed well, and drained
1 teaspoon chopped fresh thyme
Coarse salt and freshly ground pepper
8 ounces baby spinach

Steps:

In a saucepan, combine lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain lentils, and discard garlic clove and bay leaf.
Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup cooking liquid; drain pasta, and place in a large bowl.
Meanwhile, mince remaining garlic clove. In a large sauté pan, heat oil over medium. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and 1 1/2 teaspoons salt; season with pepper.
Add spinach and reserved pasta cooking liquid to pan; cook, tossing to wilt spinach, about 2 minutes. Pour mixture over pasta, and toss to combine. Serve immediately, drizzled with olive oil, if desired.
(Per Serving)
Calories: 579
Saturated Fat: .7g
Unsaturated Fat: 4.1g
Cholesterol: 0mg
Carbohydrates: 106g
Protein: 24.6g
Sodium: 372mg
Fiber: 19g