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Dinner

Stovetop Spaghetti

  • 5 Mins

    Prep Time

  • 25 Mins

    Cook Time

  • 6

    Servings

  • 432

    Calories

  • 6g

    Fat

  • 77g

    Carbs

  • 17g

    Protein

Recommended For:

HIV

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Ingredients

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Medium Shallot, minced
  • 4 Cloves Garlic, minced
  • 2 Medium Carrots, washed and shredded
  • 1 Pinch Salt
  • 26 oz Jarred Marinara Sauce, any kind
  • 1 Pinch Red Pepper Flakes
  • 1 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 1 Tbsp Brown Sugar
  • ½ Cup Water
  • ¾ Cup Red Lentils
  • 1 Package (1 Lb) Whole Grain Spaghetti

What You’ll Need

  • Measuring Cups

  • Measuring Spoons

  • Large Skillet

  • Wooden Spoon

  • Large Pot

  • Colander

  • Oven Mitts

  • Cutting Board

  • Knife

  • GGluten:

    Swap whole grain spaghetti for a gluten-free pasta

Instructions

  • 1.

    Wash Hands Wash hands with soap and warm water.

  • 2.

    Cook Pasta Cook spaghetti noodles according to package directions.

  • 3.

    Heat Skillet Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.

  • 4.

    Prepare Sauce Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.

  • 5.

    Add Seasoning & Allow Sauce to Cook Add red pepper flakes, basil, oregano, brown sugar, water and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to medium-low and continue cooking until lentils are tender – stirring occasionally – about 17-20 minutes. Add a bit more water if mixture gets too thick.

  • 6.

    Season Sauce to Taste Once lentils are cooked, taste and adjust seasonings as needed.

  • 7.

    Serve Spaghetti Serve sauce over noodles. Sauce will keep in the refrigerator for up to 3 days or in the freezer for 1 month.

  • 8.

    Wash Hands Wash hands with soap and warm water.

Recipe adapted from The Minimalist Baker

Nourishment Notes

Lentils

Lentils are a good plant-based protein source. Protein needs may be higher with HIV.

Whole Grain Pasta

Whole grains are a good source of fiber and may support heart and digestive health.

Fatigue Buster

  • Carrots

    Instead of whole carrots, use pre-shredded, bagged carrots

  • Garlic

    Instead of whole carrots, use pre-shredded, bagged carrots

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