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Homemade Orecchiette with Lentils, Onions, and Spinach photo
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Orecchiette with Lentils, Onions, and Spinach

A comforting pasta dish with sweet caramelized onions, tender lentils, and wilted spinach tossed with cheese.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/3 cup olive oil
  • 3 large onions about 2 pounds, thinly sliced (about 7 cups)
  • 2 garlic cloves chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 bay leaf Turkish or 1/2 California bay leaf
  • 1 cup French green lentils
  • 1 pound pasta orecchiette, fusilli, or penne
  • 10 ounces baby spinach two 5-ounce bags
  • 1.5 ounces Parmigiano-Reggiano finely grated (about 3/4 cup plus 2 Tbsp)

Instructions

  • Heat the olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
  • Add the thinly sliced onions, chopped garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the bay leaf; reduce heat to moderately low, cover, and cook, stirring occasionally, until the onions are very tender and golden, 20 to 25 minutes.
  • Remove and discard the bay leaf from the onions and keep the skillet warm off the heat.
  • Meanwhile, place the lentils in a 1½- to 2-quart saucepan and cover with water by about 1 inch. Bring to a boil over moderate heat, cover, and cook until just tender and most of the water is absorbed, 15 to 20 minutes; season to taste with salt and pepper and keep covered until ready to use.
  • Cook the pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot.
  • Add the cooked onions, drained lentils, and baby spinach to the pasta. Toss, adding just enough reserved pasta cooking water to wilt the spinach and moisten the pasta.
  • Stir in the finely grated Parmigiano-Reggiano and adjust seasoning with salt and pepper to taste, tossing until combined; serve immediately.

Equipment

  • 12-inch heavy skillet
  • 1½- to 2-quart saucepan
  • 6- to 8-quart pot
  • Colander
  • Measuring cup
  • Wooden spoon or spatula

Notes

  • Use French green lentils for a firmer texture that holds up in the dish.
  • Reserve pasta cooking water to adjust sauce consistency.
  • Cook onions low and slow for best caramelization.
  • Finish with freshly grated Parmigiano-Reggiano for best flavor.