Orecchiette with Lentils, Onions, and Spinach recipes

Orecchiette with Lentils, Onions, and Spinach recipes
10 Ingredients
  • 1/3 cup olive oil
  • 3 large onions (2 pounds total), thinly sliced (7 cups)
  • 2 garlic cloves, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 Turkish or 1/2 California bay leaf
  • 1 cup French green lentils
  • 1 pound orecchiette, fusilli, or penne
  • 2 (5-ounce) bags baby spinach
  • 1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup plus 2 tablespoons)
Nutrition
669
33% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

29% 19

Saturated

26% 5

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

33% 99

Carbs (net)

- 89

Fiber

42% 11

Sugars

- 12

Sugars, added

- 0

Protein

56% 28

Cholesterol

4% 13

Sodium

17% 409

Calcium

35% 348

Magnesium

31% 122

Potassium

28% 978

Iron

28% 5

Zinc

22% 3

Phosphorus

64% 449

Vitamin A

29% 262

Vitamin C

51% 31

Thiamin (B1)

33% 0

Riboflavin (B2)

19% 0

Niacin (B3)

14% 3

Vitamin B6

33% 1

Folate equivalent (total)

75% 300

Folate (food)

- 300

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

15% 3

Vitamin K

298% 238
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