1 Pot Lentil and Veggie Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 tablespoon(s) extra virgin olive oil |
1 onion, finely chopped |
1 zucchini, sliced lengthwise and cut into 1/2 inch pieces |
1 cup(s) mushrooms, quartered |
1/2 teaspoon(s) dried oregano |
2 cup(s) boiling water |
1/2 cup(s) white wine |
14 ounce(s) (420g) canned tomatoes, chopped |
2 tablespoon(s) tomato paste |
1 teaspoon(s) salt |
1/2 teaspoon(s) finely ground black pepper |
8 ounce(s) (240g) short pasta (like penne, spirals, or macaroni) |
1 tablespoon(s) parsley, finely chopped |
1 carrot, finely diced |
1 can(s) brown lentils |
parmesan cheese, for serving |
Directions:
1. Heat 2 tablespoons of the evoo in a large pot. Cook onions for 5 minutes.
2. Add garlic, zucchini, mushrooms and cook for 3 minutes.
3. Add wine, boiling water, tomatoes, tomato paste, oregano, salt, pepper and pasta and bring to a boil.
4. Cover with a lid and reduce heat to medium. Cook for 20 minutes, stirring once to prevent the pasta from sticking.
5. Stir in the remaining 1 tablespoon of evoo and parsley and serve sprinkled with parmesan cheese.
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