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.

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