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Rachel White

Red Lentil Pasta with Marinara Recipe

A hearty vegetarian dish featuring red lentil pasta tossed in rich marinara sauce for a protein boosted take on a comforting classic.

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 12 oz red lentil pasta
  • 1 teaspoon salt for boiling water
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 2 cups marinara sauce
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes optional
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan or vegetarian alternative
  • 2 tablespoons chopped fresh basil

Method
 

  1. Bring large pot of water to rolling boil.
  2. Add 1 teaspoon salt and red lentil pasta.
  3. Cook according to package instructions until tender.
  4. Drain pasta using colander and set aside.
  5. Heat olive oil in medium saucepan over medium heat.
  6. Add minced garlic and sauté 30 seconds.
  7. Pour marinara sauce into saucepan.
  8. Stir in dried oregano, black pepper, and red pepper flakes.
  9. Simmer sauce 5 minutes until heated through.
  10. Add cooked pasta to saucepan and toss evenly.
  11. Sprinkle grated Parmesan and chopped basil on top.
  12. Serve immediately while warm.

Notes

Nutritional Values (Per Serving)

Calories: 430
Total Fat: 9g
Saturated Fat: 2g
Carbohydrates: 65g
Fiber: 8g
Protein: 22g
Iron: 30%
Folate: 40%
Magnesium: 18%
Vitamin C: 12%
Phosphorus: 20%

Additional Notes and Tips

  • Add sautéed mushrooms for deeper flavor.
  • Stir in spinach for extra greens.
  • Use homemade marinara for fresher taste.
  • Finish with drizzle of olive oil for richness.
  • Store refrigerated up to three days in airtight container.