PANTRY, FRIDGE & FREEZER STAPLES
Lentil Spaghetti with Spinach & Anchovies 3–7
P r e p 1 0 m i n
C o o k 1 0 m i n
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Ser ves 4
There are lots of bold flavors in this spaghetti—and they all get along. Anchovies lend an umami depth (not fishiness) that the nutty lentil pasta laps right up.
1 (8.8-oz) box yellow or red lentil spaghetti
1. In a pot of boiling water, cook the pasta until al dente, 7 to 9 minutes. Reserve 1 cup cooking water. Drain the pasta.
2 tbsp olive oil
2. Meanwhile, in a large skillet, heat the oil over medium. Add the onion and red pepper and cook until lightly browned, about 5 minutes. Add the garlic and anchovies and cook for 2 minutes. Stir in the salt and ½ cup of the pasta cooking water, scraping the bottom of the pan to loosen any browned bits. Stir in the lemon zest and juice, then stir in the pasta. Add the spinach and toss gently to combine. Stir in additional pasta cooking water if needed to loosen the sauce if it feels too dry or too thick.
1 cup thinly sliced onion (sliced from top to bottom) ½ tsp crushed red pepper 3 medium garlic cloves, thinly sliced 12 anchovies packed in oil (about one 2-oz tin), drained and chopped ¼ tsp salt 1 tsp lemon zest, plus 1 tbsp juice 10 oz frozen leaf spinach, thawed and squeezed dry
TEST KITCHEN TIP
42
Easy Ever yday Cooking
Per serving (about 1½ cups) 333 Cal, 9 g Total Fat, 1 g Sat Fat, 615 mg Sod, 46 g Total Carb, 3 g Sugar, 9 g Fib, 20 g Prot.
Always save a little cooking water before you drain pasta. You can use it to both thin out a sauce and thicken the final dish. Because it’s a liquid, it adds moisture when needed, and because it’s starchy, it helps bind the sauce to the pasta.
