One-Pot Penne with Lentil Ragout
Lentils make a fantastic and nutritious substitute for ground beef in a thick and hearty pasta sauce, especially when paired with whole wheat pasta. Even better, you can cook the pasta right in the sauce, making this dish an easy one-pot weeknight wonder.
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Servings: 4 - 6 servings
Ingredients
- 2 1/2 cups water
- 28 oz can diced tomatoes
- 1 1/2 cups tomato puree (passata)
- 1 onion sliced
- 1 red bell pepper chopped
- 1/2 lb package mushrooms, sliced
- 1 cup green lentils
- 4 garlic cloves minced
- 1 1/2 tsp dried Italian herb seasoning
- 13 oz package whole wheat penne
- 1/2 tsp salt and pepper
- 1/4 cup grated Parmesan cheese
Instructions
- In a large, heavy-bottomed pot, stir together water, tomatoes and their juices, tomato puree, onion, red pepper, mushrooms, lentils, garlic, and Italian herb seasoning; bring to boil. Reduce heat, cover, and simmer over medium-low heat until lentils are tender, about 30 minutes.
- Stir in pasta, salt, and pepper. The mixture should be thick and only just cover pasta. Cover and simmer, stirring occasionally, until pasta is almost tender but still slightly firm, 5-7 minutes. Sprinkle with cheese.
Notes
Quick Tip: For a vegan option, leave out the cheese, or replace it with a sprinkling of nutritional yeast.
Nutrition Facts
One-Pot Penne with Lentil Ragout
Serving Size
2 cups
Amount per Serving
Calories
430
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1.5
g
9
%
Cholesterol
5
mg
2
%
Sodium
730
mg
32
%
Potassium
741
mg
21
%
Carbohydrates
74
g
25
%
Fiber
17
g
71
%
Sugar
13
g
14
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.