Best Zucchini Spaghetti With Lentil Marinara Recipes

HEARTY LENTIL SPAGHETTI

Hearty Lentil Spaghetti image

"You won't miss any meat in this spaghetti sauce," writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3/4 cup chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon white vinegar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
12 ounces uncooked spaghetti
1/4 cup shredded Parmesan cheese

Steps:

In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

Nutrition Facts : Calories 362 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 764mg sodium, Carbohydrate 65g carbohydrate (12g sugars, Fiber 14g fiber), Protein 19g protein.

ZUCCHINI SPAGHETTI

Zucchini Spaghetti image

Fooled my husband into eating his vegetables. When fully cooked, the texture is like an al dente pasta. You can turn this vegetarian by omitting the ground beef.

Provided by Sarah

Categories World Cuisine Recipes European Italian

Time 30m

Yield 3

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon salt, or more to taste
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground thyme
¼ teaspoon red pepper flakes
1 (6 ounce) can tomato paste
3 zucchini, cut into long strands

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 29.4 g, Cholesterol 92.9 mg, Fat 24.6 g, Fiber 7.6 g, Protein 32.1 g, SaturatedFat 9.4 g, Sodium 3800.7 mg, Sugar 18 g