This pasta and red sauce is so familiar to even the pickiest kids, but is packed with veggies and nutrients! The whole family will love this one!
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: main dish
Servings: 6servings
Calories: 386kcal
Author: Kacie Barnes, MCN, RDN, LD
Ingredients
2carrotsdiced
½red oniondiced
½yellow bell pepperdiced
1rib celerydiced
2Tbspolive oil
1tsp garlicminced (2 cloves)
1tspitalian seasoning
½tsp salt
Black pepperto taste
2Tbsptomato paste
¼cupchicken broth
28 ozcanwhole peeled tomatoes
14 ozcandiced tomatoes(no salt added)
16 oz(1 lb)red lentil pasta
Instructions
Heat a large pot over medium heat with the olive oil. Once hot, stir in the carrot, onion, pepper, and celery. Cook, stirring occasionally, for about 10 minutes, until veggies are soft.
Stir in the garlic, Italian seasonings, salt, and pepper. Cook an additional 2 minutes.
Stir in the tomato paste, then allow to cook down for 3 minutes. Pour in the chicken broth, scrape the bottom of the pan, and cook for 3-4 minutes.
Stir in the tomatoes and their juices, slightly breaking up the tomatoes. Allow to simmer, uncovered for about 30 minutes.
While sauce simmers, cook red lentil pasta according to package directions.
Transfer sauce to blender; you may need to do this in batches depending on the size of your blender. Remove the middle portion of the blender lid to allow steam to escape. Blend well. Or, use an immersion blender directly in the pot.
Combine the cooked pasta with the sauce. Top with Parmesan cheese to serve, or vegan Parmesan alternative, if preferred.