This vegetarian friendly pasta was very good and extremely simple. I made this on a night that I almost decided not to cook and just have leftovers. I'm really glad that I did, because it was really quick and easy and it makes a lot so we had leftovers for another night that I didn't feel like cooking. I got to use fresh arugula from the garden again and I think it added a great bite to the pasta. Make sure you don't skimp on the cooking time for the onions, the long time gives them such a great caramelized flavor,which I LOVE! You could also garnish with a little bit of red pepper flakes if you like a little kick. The lentils added a great texture and really helped make this a substantial meal. I feel like this is definitely more of a winter months meal, but it still tasted great. Hope you all enjoy this one.
Pasta with Lentils and Arugula
2T olive oil
2 large onions, halved and thinly sliced
12 oz plum tomatoes, cored and diced
3/4 cup lentils, picked over and rinsed
12 oz orecchiette pasta (or shells work too)
1 bunch arugula, stemmed and coarsely chopped
1/2 cup finely grated parmesan cheese
Heat the oil in a large skillet over medium low heat, add onions and 1/2 tsp salt; cover and cook until onions wilt, about 20 min. Uncover, raise the heat to medium. Cook stirring the onions often, until they are dark brown, about 20-25 min more.
Add 1/4 cup water; stir. Stir in the tomatoes; remove from the heat.
Meanwhile, cover lentils with water by 1 in. Bring to a simmer. Cover and cook until lentils are tender, about 15-20 min. Drain, stir into onion mixture. Season with S&P.
Cook pasta until al dente. Reserve one cup of pasta water, drain and return to pot.
Add lentil mixture, arugula, cheese and reserved pasta water; toss and season again with S&P.
Logan Rating: ***