ezRecipe-Zee: Cooking Recipe: How to make Massimos Spaghetti With Spinach And Lentils

Massimos Spaghetti With Spinach And Lentils

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Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Italian / Pasta / Pizza, Rice / Grains, Copy Cat / Restaurant

Ingredients:

3/4   cup           lentils
                    Water
1     bunch         spinach
6                   Roma tomatoes
                    Salt
                    Freshly-ground black pepper
1                   small bunch Italian parsley
2                   garlic cloves
                    Dried oregano
                    Olive oil
1     small         carrot
1                   red onion
1                   celery stalk
1     pound         spaghetti
1     tablespoon    butter - (to 2 tbspns)
1/4   cup           grated Parmesan cheese

Directions: one line for each direction. When saved the lines will be numbered.

Rinse lentils, then cover with water and soak 2 hours. Drain.
Rinse spinach and remove stems, keeping some water on leaves. Saute spinach in skillet over medium heat until wilted, 2 to 3 minutes. Set aside.
Place tomatoes in 9-inch square baking pan, cut-side up. Sprinkle with salt and pepper to taste, parsley, garlic, dash oregano and 1 tablespoon oil. Roast at 450 degrees until very tender and lightly browned, 20 to 30 minutes. Set aside.
Heat 1/3 cup oil in large saucepan over medium heat. Add carrot, onion and celery and saute until vegetables are golden, 8 to 10 minutes. Add lentils and enough water to come 2 to 3 inches above lentils. Cook over low heat until lentils are al dente, 30 to 35 minutes. Drain, reserving 1 cup cooking water. Return reserved water to lentils and set aside.
Heat 1 teaspoon oil in large saucepan over high heat. Add spinach and tomatoes, breaking them up with wooden spoon. Saute 1 minute. Add lentil mixture and cook 2 to 3 minutes longer.
Cook spaghetti in boiling salted water until al dente, about 10 minutes. Strain and pour spaghetti into saucepan with lentil sauce. Cook together 1 minute over high heat, adding butter and Parmesan cheese while tossing.
This recipe yields 6 servings.
Each serving: 662 calories; 201 mg sodium; 8 mg cholesterol; 18 grams fat; 97 grams carbohydrates; 29 grams protein; 4.33 grams fiber.

Notes:
Recipe from Massimo Ormani at Locanda Veneta in Los Angeles, CA

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* The Los Angeles Times, 07-26-2000