Pasta with Lentils and Arugula

Orecchiette are small ear-shaped pasta shells; fusilli or farfalle can be used instead. You can also replace the arugula with two cups whole fresh Italian parsley leaves.

  • Prep:
  • Total Time:
  • Servings: 6
Pasta with Lentils and Arugula

Source: Everyday Food, March 2005

Ingredients

  • 2 tablespoons olive oil
  • 2 large onions, halved and thinly sliced (4 cups)
  • Coarse salt and ground pepper
  • 12 ounces plum tomatoes, cored and diced (about 2 cups)
  • 3/4 cup lentils, picked over and rinsed
  • 12 ounces orecchiette pasta
  • 1 bunch (8 ounces) arugula, stemmed and coarsely chopped
  • 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

Directions

  1. Heat oil in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.

  2. Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.

  3. Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.

  4. Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.

  5. Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.

Cook's Notes

Before using arugula, always wash it well in several changes of cold water, until you no longer see any grit in the bottom of the bowl.

Reviews

Be the first to comment!

Related Topics