With an abundance of vegetables and rich tomato flavour, this pasta will appeal to everyone - not just the vegetarians.
- Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook for 5 minutes or until onion is just soft.
- Add zucchini, squash and eggplant. Cook, stirring, for 5 minutes. Add lentils, tomato, pasta sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 20 minutes. Add broccoli. Cook, uncovered, for 10 minutes or until lentils are tender.
- Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Divide pasta between bowls. Top with vegetable sauce. Serve with parmesan cheese.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set