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Fusilli with Lentils, Spinach, Lemon-Butter Sauce, and Parmesan

Fusilli tossed with cooked brown lentils, spinach, and lemon-butter sauce. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 2.

Serves 2 · 34 min · Dinner

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 7¾ oz cooked brown lentils
  • 6⅓ oz fusilli
  • 5 oz spinach
  • 0.4 g black pepper
  • 1.6 g kosher salt
  • 1 oz Parmesan
  • 8 g fresh flat-leaf parsley
  • 1 clove garlic
  • 1⅓ tbsp lemon juice
  • 1 oz unsalted butter
Make it lactose-friendly
  • 30 g unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Bring 8½ cups water to a rolling boil and salt it with about 8 g salt. Add 6⅓ oz fusilli and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
  2. Season 7¾ oz cooked brown lentils with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until hot and tender, about 3 minutes. Add 5 oz spinach and cook until just tender.
  3. Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
  4. Toss the drained fusilli with the sauce in the skillet. Fold in 1 oz Parmesan. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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Make it yours (61 variations)

Spinach Spinach Broccoli Zucchini Cherry Tomato Kale Eggplant Asparagus Red Bell Pepper
Parmesan Parmesan Pecorino Mozzarella Ricotta Feta Cheddar Nutritional Yeast no cheese

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Source

Synthetic recipe corpus — ⚠ Machine-generated — not a sourced recipe, never counted in the sourced catalog