Recipe by Wendy Yurt
"Hearty pasta and lentil dish. Sure to warm you down to your toes! Serve with Parmesan and crusty bread."
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1 (19 ounce) can
1 (10 ounce) package
frozen chopped spinach
1 (16 ounce) package
salt to taste
ground black pepper to taste
crushed red pepper
grated Parmesan cheese
This is one of my favorite staples. I make large batches all the time and freeze leftovers in lunch sized portions to take to work. Sometimes I add mushrooms or other vegetables lying around. I recommend defrosting the spinach in the microwave and then drain it before adding it to the pot (the directions are a little ambiguous). I always have additional chicken broth on hand unless it comes out too dry. It's also good with whole wheat pasta.
This was good in a pinch.
I didn't know what to expect with this recipe, but it was incredible!! I'll definitely make this over and over again. I used a red onion, which was good and added extra garlic as I do in everything... also lots of crushed red pepper. Oh, and I used macaroni pasta... very, very yummy!!!!
I really like this recipe and have made it a couple of times. It is extremely easy and quick so if you need something for the family you can whip it up. I usually do not use the ditalini- it really comes out fine with any kind of pasta.
This recipe is absolutely delicious! Few things I changed, I used a large can 29oz I think, of diced tomatoes with italian seasonings in them. I also chopped up a fresh tomato and threw that in. I cooked two and a half turkey italian sausages and added those as well. Used shell pasta, as I couldnt find the ditalini.I also used a bag of fresh baby spinach instead of frozen. Eating a big bowl right now! Super easy! Will make again and again!
Yum! If 2 out of 3 kids gave it a big thumbs up, we are definitely adding it to the rotation! I love it that no one had a clue about the lentils (tiny red ones cook up unrecognizable) and the spinach (they thought it was "herbs"). The only changes I made were to use just lentils instead of the soup, and half a jar of pasta sauce + one chopped tomato, and a bigger pasta shape (it's all I had on hand). Add your own spices and you've got a big hit!
this recipe is wonderful! it's filling, healthy while still being flavorful! I followed the recipe exactly (even throwing in the frozen block of spinach- which ended up cooking thoroughly). The few modifications I did were:
1) added more red pepper flakes (to make it more spicy)
2) used whole grain rotini instead
3) added a few sprinkles of lemon juice to give the pasta a slight tangy flavor.
Overall it was wonderful! Will definitely make it again...and again!
This recipe was a winner. Quick, healthy and tasty. The only change I was made was to use fresh spinach. Next time I would use whole wheat pasta, just for the health benefits. One point for leftovers...it works better to store the pasta and the lentil mixture separate, then mix together to heat. Otherwise, the pasta becomes too soft the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Wendy's Quick Pasta and Lentils
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 64
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