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Servings:

Zucchini Spaghetti with Lentil Marinara

This Zucchini Spaghetti with Lentil Marinara is the perfect dish to use up the last of those lingering zucchini in your fridge. Lightened up in calories, but definitely not lacking in flavor!

Total Time

50min

5.0

1 Rating

Author: Lemons and Basil

Servings:

Ingredients

•

Zucchini

•

1/2 cup

Lentils

•

2 1/4 cups

Tomatoes , diced

•

1/3 cup

Tomato Paste

•

1/4

Medium Red Onion

•

2 cloves

Garlic

•

1 tsp

Dried Basil

•

1 tsp

Dried Oregano

•

1 Tbsp

Spaghetti Seasoning

•

1/8 tsp

Crushed Red Pepper Flakes

•

2 Tbsp

Parmesan Cheese

•

to taste

Fresh Basil , chopped

•

to taste

Parmesan Cheese

Cooking Instructions

Cook the Lentils (1/2 cup) according to package directions.

While lentils cook, add Tomatoes (2 1/4 cups) , Tomato Paste (1/3 cup) , Red Onion (1/4) , Garlic (2 cloves) , Dried Basil (1 tsp) , Dried Oregano (1 tsp) , Spaghetti Seasoning (1 Tbsp) , Crushed Red Pepper Flakes (1/8 tsp) , and Parmesan Cheese (2 Tbsp) to NutriBullet or food processor, blend on high 25-30 seconds, or until ingredients are well combined and thick sauce is formed.

Add sauce to small pan and cook over medium heat to bring to a boil, reduce heat and simmer 5-10 minutes.

Once lentils are nearly cooked and sauce is heated through, add spiralized Zucchini (2) to a medium saucepan and cook over low-medium heat for 4-5 minutes or until zucchini is soft with a pasta-like texture.

Stir cooked lentils and drain any excess water into marinara sauce and simmer another 1-2 minutes.

Divide zucchini spaghetti between two dishes, top with lentil marinara, Fresh Basil (to taste) , and Parmesan Cheese (to taste) , and enjoy!

Nutrition Per Serving

CALORIES

287

FAT

2.4 g

PROTEIN

17.3 g

CARBS

50.4 g