Pasta and Lentils, Sicilian Style

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Ingredients

measuring cup

Servings: 6-8

  • 3 quarts water, positive much arsenic needed to decorativeness cooking the pasta
  • 1 mean yellowish bulb (8 ounces), minced, divided
  • 2 heavy celery ribs, minced, divided
  • 2 1/2 teaspoons good salt, divided
  • 1 lb lentils, preferably tiny European brownish oregon greenish lentils, specified arsenic du Puy
  • 1/4 cupful extra-virgin olive oil, positive much for serving
  • 1 ounce pancetta, minced (2 tablespoons)
  • 1 tiny carrot, scrubbed and minced (1/2 cup)
  • 1 ample ail clove, minced oregon finely grated
  • 1/2 cupful chopped caller flat-leaf parsley
  • 1 1/2 cups good-quality herb puree
  • 1 tablespoonful herb paste
  • 1/4 spoon crushed reddish capsicum flakes, positive much to taste
  • 8 ounces regular oregon heavy spaghetti, breached into 2- to 3-inch pieces (may substitute tiny tubular pasta specified arsenic pennette)

Nutritional Facts

Per serving (based connected 8)

  • Calories

    412

  • Fat

    9 g

  • Saturated Fat

    1 g

  • Carbohydrates

    63 g

  • Sodium

    1003 mg

  • Cholesterol

    3 mg

  • Protein

    20 g

  • Fiber

    20 g

  • Sugar

    6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Southern Italian Table," by Arthur Schwartz (Clarkson Potter, 2009).

Tested by Bonnie S. Benwick.

Published December 15, 2009

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Updated March 13, 2026

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