OK, I've made the spinach with eggs, will probably do calzone or small
salad with the rest. BUT the other thing I made is this, which I found
to be delicious, filling and a little earthy:

Orecchiette with Lentils, Onions, and Spinach

1/3 cup olive oil
3 large onions (2 pounds total), thinly sliced (7 cups)
2 garlic cloves, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Turkish or 1/2 California bay leaf
1 cup French green lentils
1 pound orecchiette, fusilli, or penne
2 (5-ounce) bags baby spinach
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup plus 2
tablespoons)

Heat oil in a 12-inch heavy skillet over moderate heat until hot but
not smoking, then stir in onions, garlic, salt, pepper, and bay leaf.
Reduce heat to moderately low and cook, covered, stirring
occasionally, until onions are very tender and golden, 20 to 25
minutes. Discard bay leaf.

While onions cook, cover lentils with water by 1 inch in a 1 1/2- to 2-
quart saucepan and boil over moderate heat, covered, until lentils are
just tender and most of water is absorbed, 15 to 20 minutes. Season
with salt and pepper and let stand, covered, until ready to use.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al
dente. Reserve 1 cup cooking water, then drain pasta in a colander and
return pasta to pot.

Add onions, lentils, and spinach to pasta, then toss with just enough
reserved cooking water to wilt spinach and moisten pasta. Add cheese
and salt and pepper to taste, tossing to combine.

Gourmet
December 2003



I had to share, since I liked it so much. Thanks to all for the great
spinach ideas - I may have to just buy another ginormous bag to make
more of them!

Kris