Vegetarian spaghetti

With an abundance of vegetables and rich tomato flavour, this pasta will appeal to everyone - not just the vegetarians.

Recipe «Vegetarian spaghetti» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 large brown onion, chopped, 2 garlic cloves, crushed, 2 medium zucchini, chopped, 200g yellow squash, chopped , 1 medium eggplant, chopped, 3/4 cup red lentils, rinsed, drained, 2 large tomatoes, chopped , 700g bottle Italian tomato pasta sauce, 300g broccoli, cut into small florets, 1/4 cup chopped fresh flat-leaf parsley leaves, 375g dried spaghetti pasta, shaved vegetarian hard cheese, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 large brown onion, chopped 
• 2 garlic cloves, crushed 
• 2 medium zucchini, chopped 
• 200g yellow squash, chopped 
• 1 medium eggplant, chopped 
• 3/4 cup red lentils, rinsed, drained 
• 2 large tomatoes, chopped 
• 700g bottle Italian tomato pasta sauce 
• 300g broccoli, cut into small florets 
• 1/4 cup chopped fresh flat-leaf parsley leaves 
• 375g dried spaghetti pasta 
• shaved vegetarian hard cheese, to serve 

Instructions

1. 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.
2. 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.
3. Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
4. Divide pasta between bowls. Top with vegetable sauce. Serve with parmesan cheese.