Lentil Marinara with Veggie-Based Penne
This family meal makes it easy to incorporate vegetables without sacrificing taste.
- 1 cup dry French green lentils or brown lentils
- 1 jar (24 ounces) marinara sauce
- ½ cup vegetable broth
- 1 box cauliflower penne
- Fresh basil
- Parmesan cheese
- Red pepper flakes
Cook lentils according to package directions.
Drain then return to pot and add marinara and vegetable broth.
Stir well and simmer over low heat about 10 minutes.
Cook penne according to package directions.
Top cooked pasta with lentil marinara, fresh basil, Parmesan cheese and red pepper flakes.