Recipe for Linguine Fine with French Lentils and Escarole 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
1 tbl extra virgin olive oil
1 lrg red onion 1/8" julienne
1 head escarole (about 3/4 pound )
chopped in 1/2-inch pieces,
washed and spun dry to yield 3 cups
1 cup lentils cooked
(tiny green French ones)
1 lb linguine (fine pasta)
1/2 cup nonfat cheddar cheese grated *
Instructions:
Instructions: * Adapted to LF by Tina Bell

Bring 6 quarts water to boil and add 2 tablespoons salt. In a l2 to 14 inch saute pan, saute onion in olive oil until translucent (about 7 to 8 minutes). Toss in escarole and cook over medium heat until wilted yet still bright green (add a little liquid if needed). Add lentils and toss to heat through. Season. Drop linguine into water and boil according to package instructions until al dente. Drain in colander over sink and pour hot pasta into
pan with escarole. Toss, stirring well to mix, over medium high heat about 1 minute. Add grated cheese and toss to mix. Pour into heated serving dish and serve immediately.

Yield: 4 servings

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Linguine Fine with Alici, Garlic, Lemon and Bread Crumbs   ::   Linguine Fine with French Lentils, Escarole and Asiago   ...