Print
Description
A hearty and nutritious lentil pasta dish that’s easy to make and packed with plant-based protein.
Ingredients
Scale
- 2 cups lentil pasta
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Cook lentil pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until softened.
- Add diced tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes.
- Toss cooked pasta with the tomato sauce.
- Garnish with fresh parsley before serving.
Notes
- Use gluten-free lentil pasta if preferred.
- Add spinach or kale for extra nutrients.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg