Best 2 Zucchini Spaghetti With Lentil Marinara Recipes

Calling all veggie lovers and pasta fans! Say hello to Zucchini Spaghetti with Lentil Marinara, a delicious and nutritious dish that's sure to tantalize your taste buds. This hearty and flavorful meal features spiralized zucchini noodles tossed in a rich and savory lentil marinara sauce, creating a symphony of flavors and textures. Not only is it a culinary delight, but it's also a healthier alternative to traditional pasta dishes, packed with fiber, plant-based protein, and essential vitamins.

In this article, we bring you a collection of recipes that showcase the versatility of zucchini spaghetti and lentil marinara. From classic marinara to creamy pesto and spicy arrabbiata, we've got a recipe for every palate. Each recipe is bursting with flavor, using fresh ingredients and simple cooking techniques that make them easy to prepare. Whether you're a seasoned home cook or just starting out, you'll find something to love in this collection. So, grab your apron, gather your ingredients, and let's embark on a culinary journey that celebrates the goodness of zucchini and lentils.

Check out the recipes below so you can choose the best recipe for yourself!

HEARTY SPAGHETTI WITH LENTILS & MARINARA

Hearty Spaghetti with Lentils & Marinara image

This wholesome dinner features hearty lentils, marinara sauce and spaghetti. This vegetarian dinner is easy to make, affordable and delicious! Recipe yields 4 servings.

Provided by Cookie and Kate

Categories Entree

Time 35m

Number Of Ingredients 8

Ingredients

1/2 cup dry lentils (French green lentils or regular brown lentils), or 1 1/2 cups cooked lentils (leftover or from a can, rinsed and drained)
1 bay leaf
1 large garlic clove, peeled but left whole
1/4 teaspoon salt
2 cups vegetable broth or water
2 cups marinara sauce
8 ounces whole-grain pasta (or 12 ounces, if you like your pasta less saucy than mine)
Optional garnishes: grated Parmesan or vegan Parmesan and/or chopped fresh basil

Steps:

To cook the lentils, first pick through the lentils for debris (I once bit into a tiny rock) and then rinse them in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, garlic, salt and broth.
Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes, depending on the age and variety of the lentils. Drain the lentils, discard the bay leaf and garlic, and set the pot aside, uncovered.
Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, according to the package directions. Drain, then return the pasta to the pot and set it aside.
Stir the marinara into the lentils and warm them together over medium heat. Divide pasta into bowls, top with warm marinara and lentils, and garnish with Parmesan and/or chopped fresh basil, if you'd like. Serve warm. Leftovers will keep well, covered and refrigerated, for up to 4 days.

Nutrition Facts : Calories 355 calories, Sugar 8.5 g, Sodium 861.2 mg, Fat 3.9 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 66 g, Fiber 10 g, Protein 13.8 g, Cholesterol 2.6 mg

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

Tips:

Use a spiralizer to create zucchini noodles. This is the easiest way to get long, thin noodles that resemble spaghetti.
If you don't have a spiralizer, you can use a vegetable peeler to create zucchini ribbons. Just be careful not to peel too deeply, or you'll end up with thick, uneven noodles.
Cook the zucchini noodles briefly. They should be tender but still have a slight crunch.
Make the lentil marinara sauce ahead of time. This will give the flavors time to meld and develop.
Serve the zucchini spaghetti with your favorite toppings. Some popular options include Parmesan cheese, basil, and crushed red pepper.

Conclusion:

Zucchini spaghetti with lentil marinara is a healthy and delicious meal that's perfect for a quick and easy weeknight dinner. It's also a great way to get your kids to eat more vegetables. So next time you're looking for a new and exciting way to enjoy zucchini, give this recipe a try.