Lentil Pasta Marinara

One plate is the amount the calories and protein above are for.

• 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 cups marinara
• 2 cups cooked spinach (from 20 oz raw, 2 bags)
• 2 cups cooked sliced mushrooms (from about 4 cups raw)
• 2 tbsp olive oil
• 2 tsp dried basil

• 10 cups cooked lentil pasta
• 4 cups marinara
• 4 cups cooked spinach (from 40 oz raw, 4 bags)
• 4 cups cooked sliced mushrooms (from about 8 cups raw)
• 4 tbsp olive oil
• 4 tsp dried basil

• 15 cups cooked lentil pasta
• 6 cups marinara
• 6 cups cooked spinach (from 60 oz raw, 6 bags)
• 6 cups cooked sliced mushrooms (from about 12 cups raw)
• 6 tbsp olive oil
• 6 tsp dried basil

• 20 cups cooked lentil pasta
• 8 cups marinara
• 8 cups cooked spinach (from 80 oz raw, 8 bags)
• 8 cups cooked sliced mushrooms (from about 16 cups raw)
• 8 tbsp olive oil
• 8 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
• Gut Health
• A Healthy Weight
• Eating Well
• Mood Support

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