Crockpot recipes |
Pasta With Lentils And Chard |
12 ounces Swiss chard 1 cup lentils -- rinsed and drained 1 medium onion -- finely chopped 2 garlic cloves -- minced or pressed 1 teaspoon cumin seeds -- coarsely crushed 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon coarse ground black pepper 2 cups water 12 ounces dry linguine Salt -- to taste 6 ounces neufchatel cheese -- room temperature Grated Parmesan cheese -- optional |
Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside. Cover chard leaves and refrigerate. Increase heat setting to HIGH; cover and cook until chard is wilted and bright green (about 15 minutes more). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well; pour into a warm wide 4-quart bowl. Season lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to linquine; mix lightly to coat well. Offer Parmesan cheese to add taste, if desired. |