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Cream of red lentils with spinach stems and pasta

40 min. x2


  • 40 g Paternostro Rigati
  • 250g red lentils (or classical)
  • 150 g of fresh spinach
  • 1 liter of vegetable broth
  • One clove of garlic
  • Extra-virgin olive oil
  • Chili pepper
  • Paprika
  • Salt to taste


Wash the lentils and put them in a large pot with the broth. Cook, stirring occasionally, until the lentils are soft, then add salt. Blend all the ingredients until smooth and creamy. Wash and dry the spinach, dividend stems from the rest of the leaf. In a nonstick frying pan, fry over low heat garlic and chilli in a little oil. Add the spinach stem and pan-fry until they are softened but still crunchy. Turn off the heat and add the leaves cut into strips to let them absorb a little 'flavor from the pan. In another pan boil the water, add salt and the pasta. Dry the pasta “al dente”, then sprinkle with paprika and pan-fry with a little olive oil in a pan (or bake in a convection oven at 200 degrees) until it becomes crispy. Compose in this way the hot ingredients in a soup plate: the cream of red lentils on the bottom, the spinach in the center in a circle and the crispy pasta on the top.

Recipes with pasta Fabianelli on the blog Noodloves