NUTRITION

SERVINGS

INGREDIENTS

1 oz Chickpea spaghetti

0.5 cup Cooked red lentils

0.5 cup Low-fat cottage cheese

0.5 cup Marinara sauce

0.5 cup Zucchini

0.5 cup Red bell pepper

2 tbsp Nutritional yeast

0.5 tsp Extra virgin olive oil

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced zucchini and red bell pepper until tender-crisp.

• 3

  Add the minced garlic and dried oregano to the skillet, cooking for 1 minute until fragrant.

• 4

  In a blender, pulse the marinara sauce and cottage cheese together until completely smooth and velvety.

• 5

  Pour the creamy marinara mixture and the cooked lentils into the skillet with the vegetables, stirring over low heat until warmed through.

• 6

  Drain the pasta and toss it directly into the skillet, coating every strand with the sauce.

• 7

  Stir in the nutritional yeast, sea salt, and black pepper before serving hot.