NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Red lentil penne

0.5 cup Cannellini beans

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Marinara sauce

3 tbsp Nutritional yeast

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet.

• 3

  Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, bring a large pot of salted water to a boil and cook the red lentil penne according to package directions until al dente.

• 6

  In a large skillet over medium heat, add the minced garlic and dried oregano, sautéing for 1 minute until fragrant.

• 7

  Stir in the marinara sauce and rinsed cannellini beans, simmering for 5 minutes to allow the flavors to meld.

• 8

  Drain the pasta and add it to the skillet along with the roasted vegetables and nutritional yeast.

• 9

  Toss everything together until the pasta is well-coated and the nutritional yeast has created a slightly creamy texture.