Veggies, Pasta Sauce, and Red Lentil Rotini

Ingredients

• Red lentil rotini

  organic, Tolerant

  8 oz or 227g

• Olive oil

  1 tbsp or 14g

• Zucchini

  raw, with skin

  1 large or 323g

• White mushrooms

  raw

  1 cup, pieces or slices or 70g

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  1 clove or 3g

• Chili powder

  ⅛ tsp or 0.3g

• Oregano

  dried

  1 tsp, ground or 2g

• Basil

  dried

  1 tsp, ground or 1g

• Salt

  table

  ½ tsp or 3g

• Marinara sauce

  1 cup or 257g

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.