TGIF, yes? Gahhh, I am officially "poo-pooing" this entire week, Madeline style. Unfortunately, there won't be any playing outside this weekend. We have absolutely zero snow, 80 mph winds, and an air-quality advisory. Poo poo! Looks like it will be a weekend filled with homemade bagel baking, yogilates, Game of Thrones reading, and Modern Family watching. That actually doesn't sound too bad. You know what else doesn't sound bad? This Grecian Kalamata Pasta. It's a filling pasta dish with Greek flair, including Kalamata olives, Roma tomatoes, and spinach. Lentils give it a hefty protein boost.
Grecian Kalamata Pasta
Notes: Be sure to save 1/4 cup of the pasta water for the sauce. Avoid red lentils for this dish, as they wouldn't hold up as well as brown or green.
- 1/2 cup brown or green lentils, dry
- 1 cup water
- 16 oz. pasta (penne or similar), dry
- 1/2 cup white wine vinegar
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1 Tbsp. Dijon mustard
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 3 Roma tomatoes, seeded and chopped (save innards and seeds)
- 1 Tbsp. olive oil
- 6 oz. fresh spinach (3 large handfuls), rough chopped
- 1/2 small red onion, diced
- 1 cup pitted Kalamata olives, sliced
- 1/2 cup walnuts, chopped
In a small saucepan, bring the lentils and water to a boil. Reduce to a simmer, cover, and allow to cook for about 25 minutes, or until the tender. Drain and set aside.
Bring a large saucepan full of salted water to a boil for the pasta. Add pasta and cook according to package for al dente pasta. You will want it slightly undercooked for this recipe. Drain, reserving 1/4 cup of the water and set aside.
In a large frying pan, heat 1 Tbsp. of olive oil. Add in the goodie ingredients except for the olives and walnuts. Saute until the onions are browned. Cover with a lid for a minute or two during, to wilt the spinach.
I like this calming song:
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