Veggies, Pasta Sauce, and Red Lentil Rotini

Ingredients

• Organic Red Lentil Rotini

  Tolerant

  5 ⅓ oz or 151g

• Olive oil

  Salad or cooking

  ⅔ tbsp or 9g

• Zucchini

  Summer squash, includes skin, raw

  ⅔ large or 215g

• Mushrooms

  White, raw

  ⅔ cup, pieces or slices or 47g

• Onions

  Raw

  ⅔ medium or 73g

• Garlic

  Raw

  ⅔ clove or 2g

• Chili powder

  Spices

  ¹⁄₁₆ tsp or 0.2g

• Oregano

  Spices, dried

  ⅔ tsp, ground or 1g

• Basil

  Spices, dried

  ⅔ tsp, ground or 0.9g

• Salt

  Table

  ⅓ tsp or 2g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  ⅔ cup or 171g

Directions

1. Cook the pasta according to the package instructions, then drain and set aside.
2. Chop the zucchini, mushrooms, onion, and garlic. Heat olive oil in a pan over medium heat, add the chopped vegetables, and cook until tender.
3. Stir in the chili powder, oregano, basil, salt, and pasta sauce. Bring the mixture to a boil.
4. Add the cooked pasta to the sauce and vegetable mixture, tossing well to coat. Serve immediately.