Rotini with Lentils and Spinach
Elevate your weeknight dinner game with this hearty and wholesome Rotini with Lentils and Spinach recipe! Perfectly al dente rotini pasta is tossed in a savory, protein-packed lentil and vegetable sauce, infused with aromatic garlic, onion, and warming spices like cumin and oregano. Fresh spinach adds a vibrant burst of color and nutrients, while a touch of tomato paste brings richness to the dish. Ready in just 45 minutes, this recipe is an excellent option for a quick, flavorful vegetarian meal. Serve it as-is for a light, vegan-friendly dinner, or sprinkle with grated Parmesan for an extra layer of indulgence. Healthy, satisfying, and family-approved, this pasta dish will quickly become a staple in your rotation!
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 3 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely diced
- 1 cup Dried green or brown lentils, rinsed
- 4 cups Vegetable broth
- 2 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 5 cups Fresh spinach, roughly chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil and cook the rotini according to the package instructions until al dente. Drain and set aside.
In a large skillet or deep saucepan, heat the olive oil over medium heat.
Add the minced garlic and chopped onion. Sauté for 2–3 minutes until fragrant and translucent.
Stir in the diced carrot and cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.
Add the rinsed lentils to the pan and stir to coat in the oil and vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender but not mushy.
Stir in the tomato paste, ground cumin, and dried oregano. Cook for another 2–3 minutes to allow the flavors to meld.
Add the chopped spinach to the pan and stir until wilted, about 2 minutes.
Season with salt and black pepper to taste.
Combine the cooked rotini with the lentil mixture, tossing gently to coat the pasta in the sauce.
Serve warm, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 5492 mg | 239% | |
| Total Carbohydrate | 395.0 g | 144% | |
| Dietary Fiber | 50.4 g | 180% | |
| Total Sugars | 39.8 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1984 mg | 153% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 5604 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
