Lentil Marinara Pasta

Ingredients

• 12 Ounce whole wheat spaghetti - 12 (ounces)
• 1 Can canned lentils, drained and rinsed - 1 (15-ounce can), drained and rinsed
• 3 Cup marinara sauce - 3 (cups)
• 2 Count zucchini, diced - 2 (medium), Use 2 medium zucchini, diced.
• 5 Ounce baby spinach - 5 (ounces)
• 1 Tablespoon olive oil - 1 (tablespoon)
• 3 Count garlic, minced - 3 (cloves), minced
• 1 Teaspoon Italian seasoning - 1 (teaspoon)
• 0.5 Teaspoon salt - 1/2 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)

Instructions

1. Cook the pasta

   1. *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.

2. Sauté the zucchini

   2. 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*.

3. Season the vegetables

   3. Add garlic, Italian seasoning, salt, and black pepper; cook while stirring until *fragrant, about 30 seconds* and the zucchini is *evenly seasoned*.

4. Simmer the lentil marinara

   4. Stir in the canned lentils and marinara sauce, then simmer until *hot and slightly thickened, 4 to 5 minutes*.

5. Wilt the spinach

   5. Add baby spinach and stir until *just wilted, 1 to 2 minutes*, keeping the sauce at a *gentle simmer*.

6. Toss the pasta with sauce

   6. 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*.

7. Taste and serve

   7. Taste and adjust seasoning, then serve immediately while the pasta is *hot* and the spinach is *bright green*.