Prepare to transform your ordinary dinner into an extraordinary gastronomic experience that will tantalize your taste buds and impress even the most discerning food lovers! This vibrant Italian-inspired dish combines the hearty richness of red lentils, the delicate texture of linguine, and the fresh, earthy notes of spinach and artichokes. In just 40 minutes, you'll create a restaurant-quality meal that's not only incredibly delicious but also packed with nutrition and bursting with flavor.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz linguine
- 2 cups fresh spinach
- 1 can artichoke hearts, drained
- 1 cup red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- Salt to taste
- Pepper to taste
- Olive oil
Instructions
- Fill a large pot with water and add a pinch of salt. Bring to a rolling boil over high heat for cooking the linguine.
- While water is heating, rinse red lentils thoroughly under cold running water in a fine-mesh strainer until water runs clear.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Pour vegetable broth into the skillet, then add rinsed red lentils. Reduce heat to low-medium and simmer, stirring occasionally, for about 15-18 minutes until lentils are tender but not mushy.
- Once water is boiling, add linguine and cook according to package instructions, typically 8-10 minutes, until al dente.
- Drain artichoke hearts and roughly chop into bite-sized pieces.
- Add chopped artichoke hearts to the lentil sauce, stirring gently to combine.
- When linguine is cooked, drain pasta and reserve 1/2 cup of pasta water.
- Add fresh spinach to the lentil and artichoke sauce, stirring until spinach wilts, about 1-2 minutes.
- Season sauce with salt and freshly ground black pepper to taste.
- Add cooked linguine directly to the skillet, tossing to coat evenly with sauce. If sauce seems dry, add reserved pasta water a little at a time.
- Serve immediately in warm pasta bowls, garnishing with additional black pepper or optional grated Parmesan cheese if desired.
Tips
- Always rinse red lentils thoroughly to remove any debris and ensure a clean, pure flavor.
- Use a timer when sautéing garlic to prevent burning, which can create a bitter taste.
- Reserve some pasta water before draining - its starchy consistency helps create a silkier sauce.
- For extra creaminess, you can add a splash of heavy cream or a sprinkle of Parmesan cheese.
- Make sure to cook lentils on low-medium heat to maintain their texture and prevent them from becoming mushy.
- Fresh spinach wilts quickly, so add it just before serving to retain its vibrant color and nutrients.
- For a protein boost, consider adding grilled chicken or tofu to the dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 65g
Protein: 18g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
