Protein Rich Lentil Marinara Sauce over Zucchini Pasta

When I think of summer recipes this is one of the first things that comes to mind: Fresh zucchini and tomatoes picked from my parents backyard in New Jersey. These are generally vegetables that we cook with year round but when they are home grown and in season you can really taste a difference. I decided to play with my mom’s traditional tomato sauce recipe and add fresh lentils. Lentils add a great meaty texture and are also rich in protein. Here are some more more benefits of lentils:

-They increase steady, slow-burning energy due to their fiber and complex carbohydrates.

-They are a great source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.

Instead of using this sauce on traditional noodles I wanted to take advantage of the abundance of zucchinis I picked up at the farmers market. So I made zucchini pasta using my spirulizer. It gives this dish a much lighter feel, which is what you want on a hot summer day. Of course, it can also be paired with traditional pasta! Either way it’s a great staple sauce. If you are cooking for 1 or 2 and have leftovers, this sauce freezes really well. With this recipe I initiated my new Lagastino copper pots and pans – and they are so nice! The copper set is one of my favorites from the collection. After using the pans for a while I can now see the value in a good set of pans. They are so durable and will last a life time!Recipe

5 large zucchini sprilized into pasta

Sauce:

• 1 onion finely chopped
• 3 cloves crushed garlic
• 2 cups tomatos chopped
• 1 cup lentils dry
• 1 cup tomato sauce – marinara sauce works
• 1 cup fresh spinach
• 2 cups water
• 2 tablespoons olive oil
• salt to taste
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Directions

1. in a medium size pot over medium heat add 2 tablespoons olive oil. Then add onion and garlic cook for about 10-15 minutes until translucent or golden brown.
2. Add tomatoes, lentils tomato sauce, water and spices bring to a boil. Then lower the fire and cover for about 25-30 minutes until lentils are tender.
3. Add in spinach and cook for another 5 minutes or so
4. Once the pasta sauce is cooked you can add to zucchini pasta right before serving