Ingredients:
12 ounces mostaccioli pasta (or any other short pasta shape)
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 zucchini, diced
1 cup sliced mushrooms
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 teaspoons Italian seasoning
Salt and pepper to taste
1 cup cooked lentils (optional, for added protein)
Fresh basil leaves, chopped (for garnish)
Instructions:
Cook the mostaccioli pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic, diced bell pepper, diced zucchini, and sliced mushrooms to the skillet. Cook for another 5-7 minutes, or until the vegetables are tender.
Stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring the mixture to a simmer and let it cook for 5-7 minutes to allow the flavors to meld together.
If using lentils, stir them into the sauce mixture and let it cook for an additional 2-3 minutes.
Add the cooked mostaccioli pasta to the skillet and toss until it is well coated with the sauce.
