28m$14.62Lentil Marinara Pasta
A simple nut-free, plant-based pasta with canned lentils, marinara sauce, zucchini, and baby spinach. It is quick, pantry-friendly, and ideal for a weeknight dinner.
- Energy
- 553 calories per serving
- Protein
- 21.8 g per serving
- Carbs
- 101.7 g per serving
- Fat
- 8.6 g per serving
- Sodium
- 1071 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Pure Olive Oil
3%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Italian seasoning
1 Teaspoon
Kroger® Italian Seasoning Shaker
1%
zucchini, diced
2 Count
Organic Zucchini Tray
100%
baby spinach
5 Ounce
Simple Truth Organic® Baby Spinach
100%
marinara sauce
3 Cup
Kroger® Marinara Pasta Sauce
57%
salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
whole wheat spaghetti
12 Ounce
Simple Truth Organic® 100% Whole Wheat Spaghetti
75%
canned lentils, drained and rinsed
1 Can
Simple Truth Organic® Low Sodium Lentils
100%
garlic, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- whole wheat spaghetti-12 oz
- canned lentils-1 can
- marinara sauce-3 cups
- zucchini-2 medium
- baby spinach-5 oz
- olive oil-1 tbsp
- garlic-3 cloves
- Italian seasoning-1 tsp
- salt-0.5 tsp
- black pepper-0.25 tsp
Bring a large pot of water to a boil, add the whole wheat spaghetti, and cook until al dente, 8 to 10 minutes; reserve 1/2 cup pasta water, then drain.
Drain pasta carefully and keep hands away from rising steam to avoid burns.
While the pasta cooks, heat olive oil in a large skillet over medium heat, then add zucchini and cook until lightly tender, 4 to 5 minutes.
Add zucchini to the hot oil carefully to reduce splatter.
Add garlic, Italian seasoning, salt, and black pepper; cook while stirring until fragrant, about 30 seconds and the zucchini is evenly seasoned.
Stir in the canned lentils and marinara sauce, then simmer until hot and slightly thickened, 4 to 5 minutes.
Keep the sauce at a steady simmer to reduce hot splatters.
Add baby spinach and stir until just wilted, 1 to 2 minutes, keeping the sauce at a gentle simmer.
Add the drained spaghetti to the skillet and toss until well coated; add reserved pasta water 1 tablespoon at a time if needed for a silky sauce.
Taste and adjust seasoning, then serve immediately while the pasta is hot and the spinach is bright green.
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