Pasta With Lentils And Arugula (martha Stewart)

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 large onions, halved and thinly sliced (4 cups)
• coarse salt and ground pepper
• 12 ounces plum tomatoes, cored and diced (about 2 cups)
• 3/4 cup lentils, picked over and rinsed
• 12 ounces orecchiette pasta or 12 ounces fusilli or 12 ounces farfalle pasta or 12 ounces another short pasta
• 1 bunch arugula, stemmed and coarsely chopped (8 ounces)
• 1/2 cup finely grated parmesan cheese, plus more for serving (optional)

Recipe

• 1 heat oil in a large skillet over medium-low heat. add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes. uncover; raise heat to medium. cook, stirring often, until onions are dark brown, 20 to 25 minutes more.
• 2 add 1/4 cup water; stir to loosen any browned bits from pan. stir in tomatoes; remove from heat.
• 3 meanwhile, in a medium saucepan, cover lentils with water by 1 inch. bring to a simmer. cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. drain; stir into onion mixture. season with salt and pepper.
• 4 cook pasta in a pot of salted water until al dente. reserve 1 cup pasta water; drain pasta, and return to pot.
• 5 add lentil mixture, arugula, cheese, and reserved pasta water; toss. season with salt and pepper. serve with more cheese, if desired.