40m$10.06Lentil Tomato Pasta
A hearty Thursday full-cook vegetarian dinner with whole wheat penne, red lentils, crushed tomatoes, carrots, onion, and baby spinach. This kid-friendly pasta is saucy, nourishing, and made in one large pot.
- Energy
- 507 calories per serving
- Protein
- 23.1 g per serving
- Carbs
- 96.3 g per serving
- Fat
- 6.6 g per serving
- Sodium
- 861 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
fine salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
baby spinach
3 Cup
Simple Truth Organic® Baby Spinach
63%
red lentils, rinsed
0.75 Cup
Kroger® Red Lentils
31%
yellow onion, diced
1 Count
Simple Truth Organic® Yellow Onion 2 lb Bag
25%
low-sodium vegetable broth
4 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
100%
whole wheat penne pasta
10 Ounce
Barilla Whole Grain Penne Non-GMO and Kosher Pasta Made With Whole Wheat
63%
canned crushed tomatoes
28 Ounce
Kroger Crushed Tomatoes in Puree
100%
carrots, diced
2 Count
Carrots
90%
Italian seasoning
1 Teaspoon
Smart Way™ Italian Seasoning
6%
garlic, minced
2 Count
Garlic
20%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- canned crushed tomatoes-28 ounces
- low-sodium vegetable broth-4 cups
- whole wheat penne pasta-10 ounces
- carrots-2 medium
- yellow onion-1 medium
- baby spinach-3 cups
- red lentils-0.75 cups
- olive oil-1 tablespoon
- garlic-2 cloves
- Italian seasoning-1 teaspoon
- fine salt-0.75 teaspoons
Dice the carrots and onion, mince the garlic, rinse the red lentils, and measure the remaining ingredients before turning on the stovetop.
Keep fingers curled back and the knife tip stable while dicing the vegetables.
Heat the olive oil in the large pot over medium heat, then add the onion, carrots, and salt; cook for 5 minutes, stirring often, until the onion softens.
Stir in the garlic and Italian seasoning and cook for 30 seconds, until fragrant.
Add the red lentils, crushed tomatoes, and vegetable broth; stir well, bring to a gentle boil, then reduce to a steady simmer for 8 minutes.
Keep children back from the stovetop while the sauce simmers and bubbles.
Add the whole wheat penne and stir to keep it from sticking; simmer uncovered for 11 to 13 minutes, stirring often, until the pasta is tender and the lentils are soft.
Stir carefully to prevent splashing hot tomato sauce.
Stir in the baby spinach and cook for 1 to 2 minutes, until the spinach is wilted and the sauce looks thick and hearty.
Turn off the heat and let the pasta rest for 3 minutes so the sauce can settle and thicken before serving.
Use oven mitts if moving or handling the hot pot.
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