Massimo's Spaghetti With Spinach and Lentils

[Guest guest]

Here's one for you Karen... a tad more healthy. <lol> (xpost to mc-rec too>

 

brenda

 

 

* Exported from MasterCook *

 

Massimo's Spaghetti With Spinach and Lentils

 

Recipe By :Locanda Veneta Restaurant in Los Angeles, California

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup lentils

water

1 bunch spinach

6 Roma tomatoes -- halved

salt -- pepper

1 small bunch Italian parsley -- chopped

2 cloves garlic -- minced

dried oregano

olive oil

1 small carrot -- minced

1 red onion -- minced

1 stalk celery -- minced

1 pound spaghetti

1 tablespoon butter -- (1 to 2)

1/4 cup grated Parmesan cheese

 

* Rinse lentils, then cover with water and soak 2 hours. Drain.

 

* Rinse spinach and remove stems, keeping some water on leaves. Saute

spinach in skillet over medium heat until wilted, 2 to 3 minutes. Set aside.

 

* Place tomatoes in 9-inch square baking pan, cut side up. Sprinkle with

salt and pepper to taste, parsley, garlic, dash oregano and 1 tablespoon

oil. Roast at 450 degrees until very tender and lightly browned, 20 to 30

minutes. Set aside.

 

* Heat 1/3 cup oil in large saucepan over medium heat. Add carrot, onion

and celery and saute until vegetables are golden, 8 to 10 minutes. Add

lentils and enough water to come 2 to 3 inches above lentils. Cook over low

heat until lentils are al dente, 30 to 35 minutes. Drain, reserving 1 cup

cooking water. Return reserved water to lentils and set aside.

 

* Heat 1 teaspoon oil in large saucepan over high heat. Add spinach and

tomatoes, breaking them up with wooden spoon. Saute 1 minute. Add lentil

mixture and cook 2 to 3 minutes longer.

 

* Cook spaghetti in boiling salted water until al dente, about 10 minutes.

Strain and pour spaghetti into saucepan with lentil sauce. Cook together 1

minute over high heat, adding butter and Parmesan cheese while tossing.

 

6 servings. Each serving: 662 calories; 201 mg sodium; 8 mg cholesterol; 18

grams fat; 97 grams carbohydrates; 29 grams protein; 4.33 grams fiber.

 

Active Work Time: 30 minutes * Total Preparation Time: 1 hour plus 2 hours

soaking * Vegetarian

 

DEAR SOS: Is it possible to obtain Massimo Ormani's recipe for spaghetti

with lentils and spinach at Locanda Veneta in Los Angeles? It's great.

BARBARA RAFFETTO Monterey Park

 

mc'd by Brenda Adams (adamsfmle); posted veg-rec, mc-rec 8/00.

 

Source:

" Los Angeles Times, Culinary SOS column - July 26, 2000 "

 

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