Best 4 Whole Wheat Pasta With Lentils Spinach And Leeks Recipes
Indulge in a symphony of flavors and textures with this exquisite Whole Wheat Pasta with Lentils, Spinach, and Leeks. This wholesome dish is a culinary masterpiece that combines the goodness of whole wheat pasta, protein-packed lentils, vibrant spinach, and earthy leeks. Each bite offers a delightful balance of flavors, from the nutty taste of the pasta to the earthy sweetness of the leeks and the subtle bitterness of the spinach. The lentils add a satisfying bite and a boost of protein, making this dish a complete and nutritious meal. Explore variations of this recipe with three additional options: a vibrant Lentil and Spinach Soup, a hearty Lentil and Vegetable Stir-Fry, and a refreshing Lentil Salad with Feta and Herbs. Embark on a culinary journey and discover the delightful symphony of flavors in each recipe.
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS
If you like, grate Parmesan cheese over the pasta just before serving, or offer grated cheese on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain, and discard garlic clove and bay leaf; set the lentils aside.
- Bring a large pot of water to a boil. Add pasta; cook until al dente according to package instructions, about 7 minutes. Drain pasta, reserving 1 cup cooking liquid. Place pasta in a large bowl.
- Meanwhile, mince remaining garlic clove. In a large saute pan, heat oil over medium heat. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and salt; season with pepper.
- Add spinach and reserved cooking liquid to pan; toss to wilt spinach, about 2 minutes. Pour mixture over pasta, tossing to combine. Serve immediately.
Nutrition Facts : Calories 638 g, Fat 9 g, Fiber 11 g, Protein 29 g, Sodium 793 g
WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS
French green lentils, sometimes called lentilles du Puy, hold their shape well once cooked, making them particularly suited to salads and pasta dishes. Like other legumes, lentils are low in fat and are exceptional sources of folate, iron, and protein, plus other vitamins and minerals. Here, the lentils are combined with whole-wheat pasta shapes called chiocciole (snails), but you can substitute penne or any other short tubular shapes. If you like, grate or shave parmesan over the pasta just before serving.
Yield serves 6
Number Of Ingredients 9
Steps:
- In a saucepan, combine lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain lentils, and discard garlic clove and bay leaf.
- Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup cooking liquid; drain pasta, and place in a large bowl.
- Meanwhile, mince remaining garlic clove. In a large sauté pan, heat oil over medium. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and 1 1/2 teaspoons salt; season with pepper.
- Add spinach and reserved pasta cooking liquid to pan; cook, tossing to wilt spinach, about 2 minutes. Pour mixture over pasta, and toss to combine. Serve immediately, drizzled with olive oil, if desired.
- (Per Serving)
- Calories: 579
- Saturated Fat: .7g
- Unsaturated Fat: 4.1g
- Cholesterol: 0mg
- Carbohydrates: 106g
- Protein: 24.6g
- Sodium: 372mg
- Fiber: 19g
WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS
Steps:
- In a medium saucepan, combine the lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the lentils are tender, 20 to 25 minutes. Drain, and discard the garlic clove and bay leaf; set the lentils aside.
- Bring a large pot of water to a boil. Add the pasta; cook until al dente, according to package instructions, about 7 minutes. Drain the pasta, reserving 1 cup cooking liquid. Place the pasta in a large bowl.
- Meanwhile, mince the remaining garlic clove. In a large sauté pan, heat the oil over medium heat. Add the minced garlic, leeks, and thyme; cook, stirring occasionally, until the leeks are soft but not browned, about 5 minutes. Add the cooked lentils and salt; season with pepper.
- Add the spinach and reserved cooking liquid to the pan; toss to wilt the spinach, about 2 minutes. Pour the mixture over the pasta, tossing to combine. Serve immediately.
- Fit to eat recipe
- (Per serving)
- Calories: 638
- Fat: 9g
- Cholesterol: 0mg
- Carbohydrate: 120g
- Sodium: 793mg
- Protein: 29g
- Fiber: 11g
CREAMY LEEK & SPINACH PASTA
We all love it! I found this recipe on WebMD Nutritional Information Per Serving Calories: 334 Carbohydrates: 49.3g Cholesterol: 01mg Fat: 11.1g Saturated Fat: 1.0g Fiber: 6.9g Sodium: 89mg Protein: 10.4g
Provided by Jacqueline Randall
Categories Pasta
Time 35m
Number Of Ingredients 7
Steps:
- 1. In a large pot boil water for pasta.
- 2. Heat olive oil in large pan and add leeks and garlic when hot.
- 3. Season leeks with salt and pepper and sauté until the mixture is soft.
- 4. When water comes to a rolling boil add past and cook until tender then drain.
- 5. Add cooked pasta to pan and toss with mascarpone and spinach.
- 6. Finish with freshly grated parmesan and red and black pepper.
Tips:
- To save time, use pre-cooked lentils. You can also use canned lentils, but be sure to rinse them well before using.
- If you don't have any leeks, you can use a small onion instead.
- Feel free to add other vegetables to this dish, such as chopped carrots, celery, or zucchini.
- If you want a creamier sauce, add a splash of cream or milk.
- Serve this dish with a side of crusty bread or a green salad.
Conclusion:
This whole wheat pasta with lentils, spinach, and leeks is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with protein, fiber, and vitamins, and it is also relatively low in calories. This dish is also very affordable and easy to make. So next time you are looking for a quick and easy meal, give this recipe a try!
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