Linguine with Spinach, Squash, and Red Lentil Sauce 1 cup low-sodium vegetable broth 3/4 cup dried red lentils 4 cloves garlic, finely chopped 1 yellow squash (diced) 2 roma tomatoes (diced) 1-2 tbs tomato sauce 2-3 cups linguine (or other pasta) 1 bunch spinach, stemmed and roughly chopped 1 tbs olive oil Garlic salt to taste In a medium pot, over medium heat add broth, water, lentils and 3 cloves garlic and bring to a boil. Reduce heat to medium-low, cover and simmer about 20 minutes (until lentils are mushy). Remove from heat, add tomato sauce and stir until lentils make a sauce. Add garlic salt to taste. Meanwhile, heat one tablespoon of olive oil and 1 clove garlic over medium heat in a medium-sized skillet. Add diced squash, diced tomatoes, and spinach and sauté for about 5-10 minutes, until squash is soft and spinach has wilted. Bring a large pot of water to a boil. Add linguine (or other pasta) and cook 8 to 10 minutes; drain and return to pot. Immediately add s...