Rotini with Lentils and Spinach Recipe
Overview:
This Rotini with Lentils and Spinach recipe is a delightful fusion of wholesome lentils, vibrant spinach, and flavorful herbs, all tossed together with rotini pasta for a hearty and satisfying meal. With its rich combination of protein, fiber, and essential nutrients, it’s not just delicious but also a wholesome choice for a nutritious dinner option.
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: 619.3 per serving
Ingredients:
- 1 onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 2/3 cup lentils
- 1 1/2 cups water
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 can (14.5 oz) tomatoes with juice
- 1 tablespoon ketchup
- 1 cup fresh spinach
- 2 cups frozen spinach
- 1 cup rotini pasta (spiral-shaped pasta)
- Salt and pepper to taste
- Parmesan cheese (optional, for serving)
Instructions:
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Cook Onion and Garlic: In a large skillet or saucepan, heat olive oil over medium heat. Add finely chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
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Prepare Lentil Mixture: To the skillet, add lentils, water, dried tarragon, dried oregano, and red pepper flakes. Stir well to combine.
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Simmer Lentils: Allow the mixture to simmer over medium-low heat for approximately 10 minutes, or until the lentils are tender yet slightly firm to the bite.
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Add Tomatoes and Seasonings: Pour in the canned tomatoes with their juices, along with the ketchup. Season with salt and pepper to taste. Stir everything together and let it simmer gently for another 20 minutes, allowing the flavors to meld together beautifully.
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Incorporate Spinach: Once the lentil mixture has simmered and thickened slightly, add both the fresh and frozen spinach to the pan. Cook until the spinach is wilted and tender, approximately 2 minutes.
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Cook Rotini Pasta: While the lentil mixture is simmering, cook the rotini pasta according to the package instructions until al dente. Drain well.
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Combine and Serve: Add the cooked rotini pasta to the skillet with the lentil and spinach mixture. Toss everything together gently until the pasta is evenly coated with the flavorful sauce.
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Serve and Garnish: Divide the Rotini with Lentils and Spinach among serving plates. If desired, sprinkle each portion with grated Parmesan cheese for an extra touch of flavor and richness.
Nutritional Information (Per Serving):
- Calories: 619.3
- Total Fat: 12.6g
- Saturated Fat: 1.9g
- Cholesterol: 0mg
- Sodium: 327.5mg
- Total Carbohydrates: 106g
- Dietary Fiber: 10.5g
- Sugar: 9.8g
- Protein: 22.6g
Recipe Notes:
- Customization: Feel free to customize this recipe to suit your taste preferences. You can adjust the seasoning, add more vegetables, or even swap out the type of pasta used.
- Make-Ahead: This dish can be made ahead of time and reheated when ready to serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Vegetarian and Vegan-Friendly: This Rotini with Lentils and Spinach recipe is suitable for both vegetarians and vegans, making it a versatile option for a variety of dietary preferences.
Enjoy this Rotini with Lentils and Spinach dish as a wholesome and satisfying meal that’s perfect for any occasion, whether it’s a cozy weeknight dinner or a casual weekend lunch! 🍝🌿
