Penne with Lentils and Spinach

Serves 4

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entils, spinach, pasta and cheese are very Mediterranean ingredients that make a wonderful meal that the whole family will love. Try to time it so that the pasta and lentils are finished cooking at the same time.

Ingredients:

• 1 cup Natural Directions organic dry lentils, picked over
• 1/2 teaspoon salt
• 2 Melissa’s organic garlic cloves, minced
• 2 McCormick organic bay leaves
• 1 1/3 cups (4 ounces) Rao’s homemade whole-wheat penne rigate pasta
• 10 ounces organic baby spinach, rinsed, but not dried
• 2 tablespoons Napa Valley organic olive oil
• 4 tablespoons grated Reggiano Parmesan cheese, plus more for serving
• 1/2 teaspoon black pepper

Instructions:


1. Bring four cups water to a boil. Add lentils, salt, garlic and bay leaves. Cover, return to a boil, tilt lid and reduce heat to simmer, about 35 minutes, until lentils are cooked but still mostly whole. Remove bay leaves and drain lentils.

2. Meanwhile, boil water for pasta in a large pot. Cook pasta for 12 minutes. Reserve one cup of the pasta water and drain pasta. Place spinach in the bottom of the pasta pot, cover and cook over medium-high heat to wilt, three minutes. Turn off the heat and add back the lentils, pasta and reserved water. Add olive oil, cheese and pepper and toss to melt cheese. Serve with extra cheese for topping.

Each 1 3/4-cup serving contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 310       9 g     2 g     0 g     0 mg  230 g     43 g     14 g     3 g     17 g     92% DV 26% DV 15% DV 36% DV