Pasta with Lentils and Greens

Rinse and drain chard or spinach well. Trim off coarse stem ends, then slice thick stems (if using chard) crosswise into 1/4-inch slices. Cover the chard or spinach leaves and refrigerate. In a 3 1/2-quart or larger slow cooker, combine sliced chard stems, lentils, chopped onion, garlic, cumin seeds, red pepper flakes, and black pepper. Add water. Cover and cook on LOW until lentils are tender when mashed with a fork, about 6 to 7 hours.
Cut chard or spinach leaves crosswise into 1/2-inch-wide strips; stir into slow cooker.
Increase to HIGH; cover and cook until chard or spinach is wilted and bright green, about 15 minutes longer. Meanwhile, cook linguine in boiling salted water, following package directions. Drain well and pour linguine into a large serving bowl. Season lentil sauce to taste with salt. Add lentil sauce and the cream cheese to linquine; toss lightly to coat well. Serve with Parmesan cheese on the side, if desired.
Makes 6 servings.

More Pasta Recipes and Pesto
Chicken and Shrimp with Angel Hair Pasta
Tomato Zucchini Fetuccine
Bow Tie Pasta with Italian Sausage
Spinach Pesto Sauce
Pasta with Asparagus
Tuna Salad with Fettuccine
Peanut Shrimp with Pasta
Shrimp with Capellini
Penne Pasta with Creamy Meat Sauce
Cheesy Chicken and Pasta Casserole
Creamy Salmon and Pasta
Pasta Fagioli Soup
Creamy Chicken and Basil Pasta
Ham and Fusilli Skillet
Turkey and Pasta Skillet
Broccoli Pasta
Chicken Piccata with Pasta

Al Verde Pasta Sauce

Pasta Casserole Index
Pasta Sauce Recipes Index
Meatball Recipes Index
Crockpot Meatballs
Chicken Pasta Sauces
Main Dish Casseroles

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter