Pasta e lenticchie
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
50 mins
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Servings
4
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Calories
496 kcal
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Course
Main Course
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Cuisine
Italian
Pasta e lenticchie
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A simple and filling meal made from lentils, mismatched pasta, garlic, onions, tomato paste, and parmesan cheese.
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Ingredients
- 8 ounces lentils
- 8 ounces mixed small pasta broken spaghetti, ditalini, small shells, etc
- 1 small parmigiano reggiano rind optional
- 1/4 cup olive oil
- 2 medium onions diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- salt to taste
- pepper to taste
- reserved pasta water to thin if required
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Instructions
- In a large pot cover lentils and parmesan rind with water. Add 1 tablespoon of olive oil and bring to a simmer. Cook lentils until tender - about 35 minutes. Drain lentils and season with salt and pepper to taste. Set aside.
- Meanwhile, cook pasta until very al dente in salted water (2 tablespoons kosher salt per gallon of water). Reserve pasta water.
- While pasta is cooking, coat a large pot or high pan with olive oil and cook the onions over medium-low heat until translucent (about 5 minutes). Once the onions are soft add the garlic and cook for 2-3 minutes more until lightly golden.
- Add the tomato paste to the pan and cook for a few minutes stirring well to coat the onions and garlic.
- Add the lentils to the garlic and onions. Add in a couple of ladles of pasta water and turn heat to medium. Cook for a minute or two then add in the pasta. Let it cook for a minute, stirring well, then taste test. Adjust salt and pepper if required. If too dry add a bit more reserved pasta water.
- Turn off heat and remove pan from burner. Serve with grated parmesan cheese and a drizzle of extra virgin olive oil. Enjoy!
Notes
- Sodium level reflects the use of 2 teaspoons of kosher salt.
- Any variety of lentils can be used, but brown or green work best. Cooking time will vary by lentil variety. Cook lentils until tender but not mushy.
- Save your parmesan rinds. They are great for dishes like this.
- Pasta e lenticchie is normally served quite dry, unlike lentil soup. If you do want it more on the wet side just add reserved pasta water to desired consistency.
- Broken pasta is very traditional in dishes like this. This is a great dish to mix and match.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or on a low temp stovetop.
Nutrition Information
Show Details
Calories
496kcal
(25%)
Carbohydrates
70.3g
(23%)
Protein
21.8g
(44%)
Fat
14.6g
(22%)
Saturated Fat
2.1g
(11%)
Cholesterol
41mg
(14%)
Sodium
1183mg
(49%)
Potassium
730mg
(21%)
Fiber
18.5g
(74%)
Sugar
3.5g
(7%)
Calcium
56mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 70.3g | 23% |
| Protein | 21.8g | 44% |
| Fat | 14.6g | 22% |
| Saturated Fat | 2.1g | 11% |
| Cholesterol | 41mg | 14% |
| Sodium | 1183mg | 49% |
| Potassium | 730mg | 16% |
| Fiber | 18.5g | 74% |
| Sugar | 3.5g | 7% |
| Calcium | 56mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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