Whole Wheat Pasta With Lentils Spinach And Leeks Recipes

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INSTANT POT MIDDLE EASTERN LENTILS WITH RICE, LEEKS, AND SPINACH



Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach image

Based on a Middle Eastern mujaddara, this Melissa Clark recipe is a mix of spiced lentils and rice, rich with allspice, cinnamon, and sweet browned leeks.

Provided by Melissa Clark

Categories     Lentil     Rice     Leek     Spinach     Yogurt     Vegetarian     Dinner

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for serving
2 large or 3 small leeks (white and light green parts only), halved and thinly sliced
Kosher salt
2 garlic cloves, finely grated or minced
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 cup brown or green lentils
1 bay leaf
1 cinnamon stick
3/4 cup long-grain white rice
5 ounces baby spinach
1 cup plain yogurt

Steps:

  • Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
  • Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
  • Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
  • Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
  • Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
  • Uncover and stir in the spinach. Cover the pot with the lid (but don't lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
  • In a small bowl, season the yogurt with salt to taste.
  • Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.

CREAMY LEEK & SPINACH PASTA



Creamy Leek & Spinach Pasta image

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

6 oz whole wheat pasta
1 Tbsp olive oil
1 leek, thinly sliced
2 clove garlic, minced
3 Tbsp garlic herb marscapone cheese
6 c baby spinach
parmesan cheese,pepper,red pepper

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.

WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS



Whole-Wheat Pasta with Lentils, Spinach, and Leeks image

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

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chiocciole or other small tubular pasta
2 tablespoons extra-virgin olive oil
4 leeks (about 1 3/4 pounds), white and light-green parts only, sliced into 1/8-inch rounds, washed well and drained
1 teaspoon chopped fresh thyme
1 1/2 teaspoons coarse salt
Freshly ground black pepper
8 ounces baby spinach, washed

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



Whole-Wheat Pasta with Lentils, Spinach, and Leeks image

Categories     Pasta     Side     Leek     Spinach     Lentil     Simmer     Boil

Yield serves 4

Number Of Ingredients 10

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chiocciole or other small tubular pasta
2 tablespoons extra-virgin olive oil
4 leeks (about 1 3/4 pounds), white and light-green parts only, sliced into 1/8-inch rounds, washed well and drained
1 teaspoon chopped fresh thyme
1 1/2 teaspoons coarse salt
Freshly ground black pepper
8 ounces baby spinach, washed

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

WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS



Whole-Wheat Pasta with Lentils, Spinach, and Leeks image

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

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound tubular whole-wheat pasta, such as penne
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 leeks (about 1 3/4 pounds), white and pale green parts only, sliced into 1/4-inch rounds, washed well, and drained
1 teaspoon chopped fresh thyme
Coarse salt and freshly ground pepper
8 ounces baby spinach

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

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