Spinach Fettuccine With Lentil Sauce

Name: Spinach Fettuccine With Lentil Sauce
Total time: 30 min
Yield: 3 servings
Cuisine: italian
Ingredients: 16 ounces whole onion, or 14 ounces chopped ready-cut (3 1/3 cups); 1 teaspoon olive oil; 1 clove garlic; 1 cup red lentils; 1 15-ounce can no-salt-added crushed tomatoes; 1/2 teaspoon cinnamon; 12 ounces fresh spinach fettuccine or linguine; 1/4 cup fresh coriander; 1 ounce Parmigiano Reggiano, 1/3 cup; 1/4 teaspoon salt, optional; Freshly ground black pepper

By Marian Burros

Total Time: 30 minutes
Rating: 4(14)
Comments: Read comments

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Ingredients

Yield:3 servings

16ounces whole onion, or 14 ounces chopped ready-cut (3⅓ cups)
1teaspoon olive oil
1clove garlic
1cup red lentils
115-ounce can no-salt-added crushed tomatoes
½teaspoon cinnamon
12ounces fresh spinach fettuccine or linguine
¼cup fresh coriander
1ounce Parmigiano Reggiano, ⅓ cup
¼teaspoon salt, optional
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Chop whole onion. Heat oil in nonstick skillet over high heat. Reduce heat to medium high, and saute onion until it begins to brown.
Step 2
Meanwhile, mince garlic and add to onion.
Step 3
Bring water for pasta to boil in a covered pot.
Step 4
When onion begins to brown, stir in lentils, tomatoes, cinnamon and 5 cups of water. Bring to boil. Reduce heat, cover and cook at a low simmer until lentils are soft but still hold their shape, about 15 to 20 minutes.
Step 5
When water for pasta boils, add pasta, and cook according to package directions.
Step 6
Wash, dry and chop coriander.
Step 7
Coarsely grate Parmesan.
Step 8
Season lentil sauce with salt, if desired, and with pepper. When pasta is cooked, drain and top with lentil sauce. Sprinkle with coriander and cheese before serving.