A minimalist spaghetti dish you can make in under 30 minutes using summer fresh ingredients!
Prep Time:10 minutesmins
Cook Time:20 minutesmins
Total Time:30 minutesmins
4
Ingredients
8ozbox of spaghetti
2tbspcanola or olive oil
½red onionchopped
1small zucchini
¼tspchili flakes
3large cloves of garlicminced
1small handful of fresh basil leaveschopped
3/4cupcanned lentils, drained and rinsed
1can 796 ml diced tomatoes
salt and pepper to taste
½cupfeta or parmesan cheese *see note
Instructions
Fill a large pot halfway with water. Place on stove and heat to boiling. Once water is at a rapid boil, slide the spaghetti in. Drain the water once the noodles are cooked al dente.
Meanwhile…. place a large frying pan on the stove. Add the oil and heat to medium low.
Saute the onions and chili flakes until onions start to soften.
Add the garlic and zucchini. Cook until garlic starts to brown.
Then add the basil, diced tomatoes, lentils, and salt and pepper to taste.
Once the sauce is heated through, turn off the heat.
Add in the cooked spaghetti. Sprinkle each bowl with cheese or nutritional yeast.
Notes
use a sprinkle of nutritional yeast to make this recipe vegan