Linguine with Spinach, Squash, and Red Lentil Sauce (Vegan)

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 spinach, squash, tomatoes, and lentil sauce to hot pasta, toss well and serve.