Spaghetti With Chard Lentils Recipes

CROCK POT PASTA WITH LENTILS AND CHARD

Steps:

• Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside.
• Cover chard leaves and refrigerate.
• In a 3-quart or larger electric cooker, combine chard stems,lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper.
• Pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours).
• Cut chard leaves crosswise into 1/2-inch-wide strips; stir into cooker.
• Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more).
• Meanwhile, in a 5 to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well, pour into a warm wide 4-quart bowl.
• Season lentil sauce to taste with salt.
• Add lentil sauce and Neufchatel cheese to linquine, mix lightly to coat well.
• Offer Parmesan cheese to add taste, if desired.

PASTA WITH SWISS CHARD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
• Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.

HEARTY LENTIL SPAGHETTI

Steps:

• In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.