Lentil Pasta Marinara

• 2.5 cups cooked lentil pasta
• 1 cup marinara
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked sliced mushrooms (from about 2 cups raw)
• 1 tbsp olive oil
• 1 tsp dried basil

• 5 cups cooked lentil pasta
• 2 cup marinara
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked sliced mushrooms (from about 2 cups raw)
• 2 tbsp olive oil
• 2 tsp dried basil

• 7 1/2 cups cooked lentil pasta
• 3 cup marinara
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked sliced mushrooms (from about 2 cups raw)
• 3 tbsp olive oil
• 3 tsp dried basil

• 10 cups cooked lentil pasta
• 4 cup marinara
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked sliced mushrooms (from about 2 cups raw)
• 4 tbsp olive oil
• 4 tsp dried basil

1. Warm the olive oil and marinara in a pan over medium, 3 to 4 minutes, until the sauce steams and bubbles at the edges.

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2. Add the sliced mushrooms and cook, stirring, 5 to 6 minutes, until softened and their liquid has cooked off.

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3. Stir in the spinach and cook, 1 to 2 minutes, just until it wilts into the sauce.

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4. Add the cooked lentil pasta and toss, 2 to 3 minutes, until the pasta is hot all the way through and coated in sauce.

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5. Stir in the dried basil, then plate and serve hot.

• Calories717
• Protein48g
• Carbs103g
• Fat16g
• Fiber42g
• Sodium38mg

• Heart Health
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• A Healthy Weight
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