High-Protein Lentil Pasta with Summer Vegetable Marinara
A comforting and hearty Italian-inspired meal featuring high-protein lentil pasta tossed in a rich marinara sauce, brimming with seasonal zucchini and eggplant, enhanced with fresh basil and nutritional yeast for a cheesy finish.
Ingredients
- Lentil Pasta90 g
- Canned Crushed Tomato300 g
- Onion50 g
- Garlic7.5 g
- Olive Oil15 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Zucchini75 g
- Eggplant75 g
- Nutritional Yeast2 tbsp
- Fresh Basil10 g
Instructions
- 1Step 1
Bring a large pot of salted water to a boil for the pasta.
- 2Step 2
While water heats, finely chop the onion and garlic. Dice the zucchini and eggplant into 1cm cubes.
- 3Step 3
Heat olive oil in a large saucepan or deep skillet over medium heat. Add onion and garlic, sauté for 3 minutes until softened.
- 4Step 4
Add diced zucchini and eggplant to the pan. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- 5Step 5
Pour in the crushed tomatoes. Season with salt, pepper, and fresh basil (chopped). Bring to a simmer and cook for 5 minutes.
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