Pasta with Lentils & Spinach
Pasta with Lentils and Spinach recipe
Yield
2 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
lentils, red (masoor dal)
|
|
| 250 | grams |
spaghetti
wholemeal |
|
| 7 ½ | grams |
butter
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ |
onions
|
*
|
|
| 3 |
spinach
leaves |
*
|
|
| ½ | tablespoon |
lemon juice
|
|
| ⅛ | cup |
pine nuts
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
lentils, red (masoor dal)
|
|
| 2.5E+2 | grams |
spaghetti
wholemeal |
|
| 7.5 | grams |
butter
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 0.5 |
onions
|
*
|
|
| 3 | each |
spinach
leaves |
*
|
| 7.5 | ml |
lemon juice
|
|
| 3E+1 | ml |
pine nuts
toasted |
|
Directions
Cook the lentils in boiling water until tender.
Cook the pasta in a large quantity of boiling water until just tender.
While they are cooking melt the butter in a pan.
Add the nutmeg and onion and cook over a gentle heat until the onion is soft.
Add spinach, cover and cook until the spinach is just tender.
Drain the lentils, add the lemon juice;stirring to combine.
Drain the pasta.
Combine the lentils, pasta and spinach.
Place on a serving plate and sprinkle with pine nuts.
Serve immediately.
