With an abundance of vegetables and rich tomato flavour, this pasta will appeal to everyone – not just the vegetarians.
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 2 medium zucchini, chopped
- 200g yellow squash, chopped
- 1 medium eggplant, chopped
- 3/4 cup red lentils, rinsed, drained
- 2 large tomatoes, chopped
- 700g bottle Italian tomato pasta sauce
- 300g broccoli, cut into small florets
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 375g spaghetti
- shaved vegetarian hard cheese, to serve
Method
- Step 1Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion is just soft.
- Step 2Add zucchini, squash and eggplant. Cook, stirring, for 5 minutes. Add lentils, tomato, pasta sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 20 minutes. Add broccoli. Cook, uncovered, for 10 minutes or until lentils are tender.
- Step 3Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 4Divide pasta between bowls. Top with vegetable sauce. Serve with parmesan cheese.
- High carb
- High fibre
- Low fat
- Vegetarian
Nutrition
2727 kj
Energy
9g
Fat Total
1g
Saturated Fat
19g
Fibre
29g
Protein
863.67mg
Sodium
22g
Carbs (sugar)
103g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Georgie Cole
- Publication: Super Food Ideas
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