Pasta is perfect when you are tired and don't want to eat out at the same time. It is simple, easy, and delicious! This recipe is high in fibers and micronutrients. It can full you up and energize your whole body.



 

    Serves: 3 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Red\_lentil\_pasta - 1 box (8oz) OR whole wheat pasta  Garlic - 2 cloves Zucchini - 1 medium  Carrots - 2  Red\_onion - 1 small  Cherry\_tomatoes - 1 pint  Basil - ⅓ bunch (optional)  Olive\_oil - 1 Tablespoon Salt - 1 pinch  Pepper - 1 pinch  Italian\_seasoning- 1 teaspoon OR your favorite seasoning  Parmesan\_cheese - ½ cup (optional) shredded  

## Instructions

Step 1

Make the pasta by filling a stockpot with water. Place on the stove, cover with a lid, and turn the heat to high. When the water begins to boil, remove the lid and add the pasta. Let cook for 10-12 minutes. Keep the lid off. Drain the pasta . 

Step 2

While the pasta is cooking, chop the zucchini, carrot, onion, tomatoes (halved), mince the garlic, and chop the basil.

Step 3

Add olive oil to a large frying pan and turn the heat to medium-high. Add the zucchini, carrots, onion, cherry tomatoes, Italian seasoning, salt and pepper. Put on the lid and let cook for 10 minutes stirring every two minutes. 

Step 4

Add the garlic, put the lid back on, and cook for another 5 minutes. 

Step 5

Add the cooked pasta to the sauce. Add the parmesan cheese and basil and cook for 1 minutes or until the pasta is evenly coated. 

Step 6

Separate the pasta into three equal servings. 

 

### Notes

## Nutrition Information

  Serving Size: 3 serving Calories: 410 Calories 

## Dietary Restrictions

 Vegetarian