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!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a large skillet or deep saucepan, heat the olive oil over medium heat.

Step 3

Add the minced garlic and chopped onion. Sauté for 2–3 minutes until fragrant and translucent.

Step 4

Stir in the diced carrot and cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Add the rinsed lentils to the pan and stir to coat in the oil and vegetables.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender but not mushy.

Step 8

Stir in the tomato paste, ground cumin, and dried oregano. Cook for another 2–3 minutes to allow the flavors to meld.

Step 9

Add the chopped spinach to the pan and stir until wilted, about 2 minutes.

Step 10

Season with salt and black pepper to taste.

Step 11

Combine the cooked rotini with the lentil mixture, tossing gently to coat the pasta in the sauce.

Step 12

Serve warm, topped with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	2095.3 grams (2095.3g)

Amount per serving	% Daily Value*
Calories	2929

Total Fat 92.10g	118%
Saturated Fat 29.70g	149%
Polyunsaturated Fat 6.80g
Cholesterol 95mg	32%
Sodium 5492mg	239%
Total Carbohydrate 395.00g	144%
Dietary Fiber 50.40g	180%
Total Sugars 39.80g
Protein 135.70g	271%

Vitamin D 0IU	0%
Calcium 1984mg	153%
Iron 35mg	192%
Potassium 5605mg	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.

Source of Calories

Fat: 28.1%

Protein: 18.4%

Carbs: 53.5%