Lentil Pasta with Marinara and Spinach
A hearty, protein-packed pasta dish made with red lentil penne, tossed in a rich homemade marinara sauce and studded with wilted spinach. Ready in 30 minutes, this is a wholesome weeknight dinner that feels like a warm Italian hug.
For 4 servings
- prep · ~5 min
Blanch and puree the tomatoes for the sauce.
1.Score a small 'X' on the bottom of each tomato.2.Drop into boiling water for 30 seconds, then transfer to an ice bath.3.Peel off the skins, roughly chop, and blend into a smooth puree. - boil · ~8 min
Cook the lentil pasta.
1.Bring 3 liters of water to a rolling boil in a large pot.2.Add salt and the lentil pasta. Cook until al dente, about 7-8 minutes.3.Reserve 1 cup of pasta water, then drain the pasta in a colander.TIPLentil pasta cooks faster than wheat pasta and can become mushy — start checking 2 minutes early. - saute · ~6 min
Build the marinara base.
1.Heat olive oil in a large skillet over medium heat.2.Add chopped onion and sauté until translucent, about 4 minutes.3.Stir in minced garlic, oregano, basil, and chili flakes. Cook for 1 minute until fragrant.TIPDon't let the garlic brown — it will turn bitter. Keep it moving in the pan. - simmer · ~12 min
Simmer the marinara sauce.
1.Pour the fresh tomato puree into the skillet.2.Add salt, stir well, and bring to a gentle simmer.3.Cook uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.TIPIf the sauce gets too thick before the pasta is ready, loosen it with a splash of the reserved pasta water. - saute · ~2 min
Wilt the spinach into the sauce.
1.Add the baby spinach to the simmering marinara in handfuls.2.Stir gently until the spinach just wilts, about 2 minutes.3.Taste and adjust salt if needed. - mix · ~2 min
Toss the pasta with the sauce.
1.Add the drained lentil pasta to the skillet with the marinara and spinach.2.Toss everything together until the pasta is evenly coated.3.Add a splash of reserved pasta water if the sauce needs thinning.TIPThe starchy pasta water helps the sauce cling to every noodle — use it to get the perfect consistency. - garnish · ~1 min
Finish with fresh basil and serve.
Divide the pasta among bowls, scatter torn fresh basil over the top, and serve immediately.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch and peel the tomatoes for a silky, smooth sauce without skins. The 30-second blanch makes peeling effortless.
- 2Reserve a cup of starchy pasta water before draining — it helps the sauce cling to the lentil pasta and adjusts consistency.
- 3Lentil pasta cooks faster than wheat pasta; start checking for doneness 2 minutes early to avoid mushiness.
- 4Sauté garlic just until fragrant and no longer — burnt garlic turns bitter and ruins the sauce's sweetness.
- 5Wilt spinach in batches by gently stirring into the hot sauce until just softened to retain its bright color and nutrients.
- 6Lentil pasta can clump as it cools; toss it with the sauce immediately after draining for best texture.
- 7Leftover lentil pasta with marinara keeps in the fridge for up to 3 days and reheats well with a splash of water.
- 8For a richer sauce, add a teaspoon of balsamic vinegar or a pinch of sugar to balance tomato acidity.
Adapt it for your goals.
Protein boost
Add a can of drained chickpeas or grilled chicken strips when tossing the pasta for extra protein and heartiness.
veganVegan
This recipe is already vegan — skip the optional Parmesan garnish (not listed in recipe) and enjoy as is.
spicy arrabbiataSpicy arrabbiata
Double the red chili flakes and add a finely chopped fresh red chili with the garlic for a fiery twist.
gluten freeGluten-free
Use any gluten-free lentil pasta; the recipe remains gluten-free as written since no wheat pasta is used.
low oilLow-oil
Reduce olive oil to 1 tablespoon and sauté the onion in vegetable broth instead for a lower-fat version.
Why this is on our healthy list.
High in Plant Protein
Red lentil pasta provides about 13g of protein per serving, supporting muscle repair and satiety.
Rich in Iron and Vitamin C
Spinach and tomatoes offer iron, while tomato vitamin C boosts absorption — a smart pairing.
Good Source of Dietary Fiber
Lentil pasta and spinach contribute fiber for digestive health and steady blood sugar levels.
Low in Saturated Fat
Made with olive oil and plant-based ingredients, this dish is naturally low in unhealthy fats.
Packed with Antioxidants
Tomatoes supply lycopene, and spinach provides lutein and beta-carotene for cellular protection.
Frequently asked questions
Yes, substitute 3 cups of low-sodium canned crushed tomatoes for the fresh tomato puree and skip the blanching step.
