Pasta With Lentils And Arugula Food

PASTA WITH LENTILS

Steps:

• Heat oil in a large pot over medium heat. Add onion and saute' for 5 minutes.
• Add garlic, tomatoes, bay leaves and stir for a minute (If you use canned tomatoes or only tomato paste rather than fresh tomatoes, add them along with the ingredients listed below).
• Add lentils, cumin, tomato paste, broth, and pepper.
• Increase heat and bring to simmer. Place lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.
• Taste and adjust the seasoning according to your liking (see notes).*
• Add pasta, cook gently over medium heat until al dente. Stir frequently!
• If the stew seems too thick, gradually add a touch of water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Taste, you might want to adjust again the seasoning before serving.
• Serve with a drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Also, garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

LEMONY PASTA WITH WILTED ARUGULA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.

SCALLOPS WITH ARUGULA, LENTILS, AND BUTTER BEANS

Steps:

• Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
• Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl.
• Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
• Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.

PASTA AND LENTILS

Steps:

• In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
• Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
• If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
• When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.

PASTA WITH LENTILS AND ARUGULA

Steps:

• Heat oil in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.
• Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.
• Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.
• Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
• Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.

THE BEST ARUGULA SALAD

Steps:

• Preheat oven to 450 F. Meanwhile peel and diced sweet potatoes into bite-sized pieces (about 1/2 inch thick), then add to a parchment-lined baking sheet. Toss sweet potatoes with olive oil and season generously with salt and pepper. Bake for 30 minutes, tossing once halfway through.
• While sweet potatoes are baking, cook the lentils. First, rinse them in a fine mesh sieve until the water runs clear, then cook them in a large pot of salted boiling water for 20 minutes until tender but not mushy. Drain lentils and rinse well under cold water.
• While lentils and sweet potatoes are cooking, mix together olive oil, lemon juice and salt & pepper in a medium-sized bowl to make the dressing, then set aside. Finally, slice the red onion and crumble the goat cheese.
• When lentils and sweet potatoes are cooked, you can now start assembling your salads! Divide lentils evenly among the bottom of four (1L) mason jars, then divide dressing among the four jars. Add in sweet potatoes overtop, followed by goat cheese and red onion. Finish with arugula. Salad jars will last in the fridge up to 5 days.
• NOTE: If you want to serve the salad right away and not store for meal prep, you can simply toss all ingredients together in a large bowl and then serve from there. Enjoy!

PASTA WITH LENTILS

Steps:

• In a large heavy skillet cook the onion with the thyme in the oil in moderate heat, stirring, until the onion is golden. While the onion is cooking, combine the lentils with 1 1/3 cups water, bring the water to a boil, and simmer the lentils, covered, for 12 minutes. Add the carrot and simmer the mixture, covered for 3 minutes, or until the lentils and carrot are just tender. Transfer the lentil mixture with the liquid to the skillet, season it with salt and pepper, and keep it at a bare simmer while cooking the pasta.
• In a large saucepan of salted boiling water boil the pasta until it is al dente. Ladle out and reserve about 1/2 cup of the pasta liquid, drain the pasta, and add it to the lentil mixture. Simmer the pasta mixture, tossing it to combine it and adding some of the reserved pasta liquid to moisten the mixture if necessary, for 1 minute. Stir in the parsley and transfer the mixture to a heated serving bowl. Serve the pasta with the Parmesan.

PASTA WITH LENTILS AND ARUGULA

Steps:

• Heat oil in a large skillet over medium-low heat. Add onions and ½ teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.
• Add ¼ cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.
• Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.
• Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
• Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.

PASTA WITH LENTILS AND ARUGULA

Steps:

• Heat the oil in a large skillet over medium-low heat. Add the onions and 1/2 teaspoon salt; cover, and cook until the onions wilt, about 20 minutes. Uncover; raise the heat to medium. Cook, stirring often, until the onions are dark brown, 20 to 25 minutes more.
• Add 1/4 cup water; stir to loosen any browned bits from the pan. Stir in the tomatoes; remove from the heat.
• Meanwhile, in a medium saucepan, cover the lentils with water by 1 inch. Bring to a simmer. Cover; cook until the lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into the onion mixture. Season with salt and pepper.
• In a pot of salted water, cook the pasta until al dente according to the package instructions. Reserve 1 cup of the pasta water; drain the pasta, and return it to the pot.
• Add the lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.
• Before using, always wash arugula well in several changes of cold water, until you no longer see any grit in the bottom of the bowl.