← All recipes

Linguine Fine With French Lentils And Escarole

Linguine Fine With French Lentils And Escarole comes together with Extra Virgin Olive Oil, Red Onion, Lentils, Linguine, and Nonfat Cheddar Cheese. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1
• 1 cup
• 1 lb
• 1/2 cup

Method (preview)

1. 1

   Adapted to LF by Tina Bell

2. 2

   Bring 6 quarts water to boil and add 2 tablespoons salt.

3. 3

   In a l2 to 14 inch saute pan, saute onion in olive oil until translucent (about 7 to 8 minutes).

4. 4

   Toss in escarole and cook over medium heat until wilted yet still bright green (add a little liquid if needed).

5. 5

   Add lentils and toss to heat through.

6. 6

   Season.

7. 7

   Drop linguine into water and boil according to package instructions until al dente.

8. 8

   Drain in colander over sink and pour hot pasta into pan with escarole.

9. 9

   Toss, stirring well to mix, over medium high heat about 1 minute.

10. 10

    Add grated cheese and toss to mix.

11. 11

    Pour into heated serving dish and serve immediately.