1/2 teaspoon salt

2 Melissas organic garlic cloves, minced

2 McCormick organic bay leaves

1 1/3 cups 4 ounces Raos homemade whole wheat penne rigate pasta

10 ounces organic baby spinach, rinsed, but not dried

2 tablespoons Napa Valley organic olive oil

4 tablespoons grated Reggiano Parmesan cheese, plus more for serving

1/2 teaspoon black pepper

Bring four cups water to a boil. Add lentils, salt, garlic and bay leaves. Cover, return to a boil, tilt lid and reduce heat to simmer, about 35 minutes, until lentils are cooked but still mostly whole. Remove bay leaves and drain lentils.

Meanwhile, boil water for pasta in a large pot. Cook pasta for 12 minutes. Reserve one cup of the pasta water and drain pasta. Place spinach in the bottom of the pasta pot, cover and cook over medium high heat to wilt, three minutes. Turn off the heat and add back the lentils, pasta and reserved water. Add olive oil, cheese and pepper and toss to melt cheese. Serve with extra cheese for topping.