Orichiette with Spinach, Onions and Lentils

Serves 4

1/4 cup olive oil
2 large cippolini or yellow onions, sliced
3 garlic cloves, chopped
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 bay leaf
1/2 cup French green lentils
8 oz orecchiette, fusilli, or penne
1/2 lb baby spinach leaves
1/2 oz Parmigiano-Reggiano, about 1/2 cup, finely grated

1. Start the pasta water in a large pot.

2. Heat the oil in a large skillet. Stir in onions, garlic, salt, pepper and bay leaf. Reduce heat to low and cook covered, stirring occasionally, until onions are tender and caramelized (20 to 25 minutes). Discard the bay leaf.

3. Meanwhile, cover the lentils with water by 1” in a small saucepan. Simmer them covered until they are tender and the water is absorbed. This step takes about 25 minutes also. Salt and pepper them, leaving them covered until used.
Bring about 6 qts of salted water to a boil in a pasta pot. Cook the pasta until al dente. Orecchiete takes 16 to 20 minutes. Reserve 1 cup of cooking water and drain the pasta. All the little ears collect water so you have to shake the colander more so than with linguini.

4. Return the pasta to the pot. Add the onions, lentils and spinach to the pasta with just enough cooking water to wilt the spinach and moisten the pasta. Stir in the cheese and adjust seasonings.

Recipe from http://recipe.kaiser-permanente.org