Whole-Wheat Pasta with Lentils, Spinach, and Leeks

Name: Whole-Wheat Pasta with Lentils, Spinach, and Leeks
Yield: serves 6
Ingredients: 2 cups (14 ounces) French green lentils; 2 garlic cloves; 1 dried bay leaf; 1 pound tubular whole-wheat pasta, such as penne; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 4 leeks (about 1 3/4 pounds), white and pale green parts only, sliced into 1/4-inch rounds, washed well, and drained; 1 teaspoon chopped fresh thyme; Coarse salt and freshly ground pepper; 8 ounces baby spinach

January 26, 2012

French green lentils, sometimes called lentilles du Puy, hold their shape well once cooked, making them particularly suited to salads and pasta dishes. Like other legumes, lentils are low in fat and are exceptional sources of folate, iron, and protein, plus other vitamins and minerals. Here, the lentils are combined with whole-wheat pasta shapes called chiocciole (snails), but you can substitute penne or any other short tubular shapes. If you like, grate or shave parmesan over the pasta just before serving.

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