Orecchiette with Lentils, Onions, and Spinach

Orecchiette with Lentils, Onions, and Spinach
Photo by Romulo Yanes


  • 1 pound orecchiette, fusilli, or penne
  • 2 5-ounce bags baby spinach
  • 2 garlic cloves
  • 1/8 teaspoon black pepper
  • 1 Turkish bay leaf
  • ¼ teaspoon salt
  • 1 cup French green lentils
  • + 3 more ingredients
    • 3 large onions
    • 1/3 cup olive oil
    • 1 ½ ounces finely grated Parmigiano-Reggiano

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then stir in onions, garlic, salt, pepper, and bay leaf. Reduce heat to moderately low and cook, covered, stirring occasionally, until onions are very tender and golden, 20 to 25 minutes. Discard bay leaf. While oni...

View full recipe at Epicurious


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