Zucchini Pasta with Italian Lentil Sauce
Zucchini pasta turned my veggie-hating dad and zucchini eschewing husband into true veggie-pasta lovers! The protein-packed and fiber-rich sauce bursts with flavor and fills you up!
Yields: 4 servings
Ingredients
- 1 cup dried Lentils, prepared - 4 servings worth (or use store-bought prepared lentils canned or freezer section)
- 1 Onions, chopped
- 3 clove garlic, minced
- 1 green bell pepper, diced
- 4 Zucchini
- 1/4 cup Tomato Paste
- 2 packets monkfruit, or sweetener of your choice
- 2 tbsp Red Wine Vinegar
- 2 14oz cans Diced Tomatoes
- 1 tsp Basil
- 1 tsp oregano
- 1 tsp red pepper flakes
- 1/4 cup Grated Parmesan cheese
- 2 tbsp Parsley, chopped
Instructions
Prepare lentils according to package directions.
Using a spiralizer or vegetable peeler, peel zucchinis into ribbons.
Spray a large saute pan with cooking spray. Heat over medium high heat. Add onions, garlic, and bell peppers. Saute until the onions are soft - just a couple of minutes.
Add tomato paste, vinegar, and sweetener and stir for about a minute till well mixed.
Add cooked lentils, tomatoes, basil, pepper flakes, and oregano. Allow to simmer over low heat for about 15 minutes, stirring occasionally.
While sauce simmers, place zucchini ribbons into microwaveable bowl. Microwave in on minute increments until it is soft, but just a bit crunchy (about 3 minutes). Drain well.
Divide noodles onto plates and top with lentil tomato sauce. Sprinkle with Parmesan and enjoy.
- Preparation time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Nutrition
- Calories: 280
- Fat: 3 grams
- Carbs: 46 grams
- Protein: 19 grams