• Ingredients: 32
  • Serves: 2

Pasta with lentils with finely chopped onion, dried thyme, crumbled, olive oil, lentils, carrot, chopped fine, rotelle or other small pasta, minced fresh parsley leaves, freshly grated parmesan as an accompaniment.

Ingredients

  • 1 1/2 cups finely chopped onion
  • 1/4 tsp. dried thyme, crumbled
  • 3 tbsps. olive oil
  • 1/3 cup lentils
  • 1 carrot, chopped fine
  • 1/4 lb. rotelle or other small pasta
  • 1/4 cup minced fresh parsley leaves
  • freshly grated Parmesan as an accompaniment

For sauce

  • twelve 7- by 3 1/2-inch sheets dry no-boil lasagna pasta
  • 3/4 cup grated Fontina cheese
  • 3/4 cup freshly grated Parmesan

Cannelloni

  • 1 1/2 cups ricotta cheese
  • 3/4 cup grated provolone cheese
  • 1/3 cup grated Parmesan cheese
  • 6 oz. fresh crabmeat
  • 1 egg, beaten to blend

For topping

  • 1 cup pecan halves, toasted lightly and cooled

For assembly and decoration

  • Assorted berries and cut fruit
  • cut fruit

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 In a large heavy skillet cook the onion with the thyme in the oil in moderate heat, stirring, until the onion is golden.

    For this step you will need

  2. Step 2 While the onion is cooking, combine the lentils with 1 1/3 cups water, bring the water to a boil, and simmer the lentils, covered, for 12 minutes.

    For this step you will need

  3. Step 3 Add the carrot and simmer the mixture, covered for 3 minutes, or until the lentils and carrot are just tender.

    For this step you will need

  4. Step 4 Transfer the lentil mixture with the liquid to the skillet, season it with salt and pepper, and keep it at a bare simmer while cooking the pasta.
  5. Step 5 In a large saucepan of salted boiling water boil the pasta until it is al dente. Ladle out and reserve about 1/2 cup of the pasta liquid, drain the pasta, and add it to the lentil mixture.

    For this step you will need

  6. Step 6 Simmer the pasta mixture, tossing it to combine it and adding some of the reserved pasta liquid to moisten the mixture if necessary, for 1 minute.
  7. Step 7 Stir in the parsley and transfer the mixture to a heated serving bowl. Serve the pasta with the Parmesan.

    For this step you will need