1 Pot Lentil and Veggie Pasta

Ingredients

• 3 tablespoon(s) extra virgin olive oil
• 1 onion, finely chopped
• 1 zucchini, sliced lengthwise and cut into 1/2 inch pieces
• 1 cup(s) mushrooms, quartered
• 1/2 teaspoon(s) dried oregano
• 2 cup(s) boiling water
• 1/2 cup(s) white wine
• 14 ounce(s) (420g) canned tomatoes, chopped
• 2 tablespoon(s) tomato paste
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) finely ground black pepper
• 8 ounce(s) (240g) short pasta (like penne, spirals, or macaroni)
• 1 tablespoon(s) parsley, finely chopped
• 1 carrot, finely diced
• 1 can(s) brown lentils
• parmesan cheese, for serving

Preparation

1. 1. Heat 2 tablespoons of the evoo in a large pot. Cook onions for 5 minutes.
2. 2. Add garlic, zucchini, mushrooms and cook for 3 minutes.
3. 3. Add wine, boiling water, tomatoes, tomato paste, oregano, salt, pepper and pasta and bring to a boil.
4. 4. Cover with a lid and reduce heat to medium. Cook for 20 minutes, stirring once to prevent the pasta from sticking.
5. 5. Stir in the remaining 1 tablespoon of evoo and parsley and serve sprinkled with parmesan cheese.