Lentil zucchini penne with garlic and tomato
A vegetable pasta that needs little more than a quick tomato sauce and garlic to become dinner. The lentil flour in the noodles gives them body and protein, so you can round out the plate with a simple green salad and crusty bread.
About 200 calories a serving, 4 g protein, 14 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- one 14-ounce [400 g] can canned tomatoes
From your shelf
- 10 ounces [280 g] Lentil zucchini penne pasta
Staples
- 3 cloves garlic
- 2 tablespoons oil
- to taste salt
- to taste pepper
- Bring a pot of salted water to a boil. Mince 3 cloves garlic and warm 2 tablespoons oil in a large skillet over medium heat until the garlic is fragrant, about 1 minute.
- Add one 14-ounce can tomatoes with their juice, breaking them with the back of a spoon, and simmer until thickened, about 8 minutes, stirring once or twice while the pasta cooks.
- Cook the penne according to the package directions, usually about 8 minutes, until tender. Reserve 1 cup pasta water before draining.
- Toss the pasta with the tomato sauce, adding 1/4 cup pasta water to loosen it. Taste and add salt and pepper as needed, thinning with more pasta water if the sauce seems tight.
Note Swap canned tomatoes for jarred marinara if it is on the shelf. Leftovers keep, covered, for three days; reheat gently with a splash of water. Serve with a green salad and bread to soak up the sauce.
On the label
COOKED LENTIL ZUCCHINI PENNE PASTA (LENTIL FLOUR, WATER, ZUCCHINI), WATER, LESS THAN 2% OF EXTRA VIRGIN OLIVE OIL, CORN STARCH, SALT, TARA GUM.
Birds Eye, frozen dinners & entrees, serving 113 g, package 10 oz/283.5 g. Ingredients as printed on the label.
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Cooks as olives, penne, olive oil. Half of it left? Use up the olives.