Pasta with spinach and lentils

Wednesday, January 06, 2010

The kids and I played outside this morning and when we came in for lunch we were freezing! The thought of eating a salad or cold sandwich was not appealing at all. After warming some food for my boys, I stared into the refrigerator trying to pull together a recipe in my head. I decided on a pasta dish that was quick and easy, very nutritious, and delicious. I love this combo of things!

4 cups of spinach
2 garlic cloves, pressed or minced
~4 large leaves of fresh basil, chopped
1 cup cooked whole wheat pasta
4 ounces cooked black beluga lentils, warmed
1/4 cup walnuts, lightly toasted
Olive oil for sauteing
Sea salt, black or crushed red pepper, lemon juice, and roasted walnut oil (optional)

  1. Sauté the garlic in a tiny bit of olive oil (maybe 1/2 teaspoon) until it just starts to brown. Add the spinach a little at a time until it is all in the pan. Cook just a few minutes- until the spinach is wilted and bright green. Season with sea salt, black or crushed red pepper, and a squeeze of lemon juice to your liking.
  2. Toss the spinach with the cooked pasta, lentils, walnuts, fresh basil, and ~1/4 to 1/2 teaspoon of roasted walnut oil (optional).

*Bonus: Walnuts are an excellent source of omega 3 fatty acids.

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