Lentil Pasta with Ricotta Salmon and Tomato Veggie Sauce

Instructions

1. 1

   **Cook the Lentil Pasta**:

2. 2

   In a large pot, bring salted water to a boil. Add the lentil pasta and cook according to package instructions until al dente. Drain and set aside.

3. 3

   **Prepare the Sauce**:

4. 4

   In a large skillet, heat a drizzle of olive oil over medium heat. Add the lazy garlic and cook for about a minute until fragrant.

5. 5

   Add the frozen mixed peppers, broccoli, and spinach. Sauté for about 5-7 minutes, until the vegetables are heated through and softened.

6. 6

   Stir in the tinned tomatoes, tomato puree, dried basil, and dried oregano. Season with salt and pepper. Let it simmer for about 10-15 minutes, allowing the flavors to meld together.

7. 7

   **Combine**:

8. 8

   Gently flake the cooked salmon into the sauce, stirring to combine. (Reserve some salmon pieces for topping, if desired).

9. 9

   Remove from heat and stir in the ricotta cheese until well blended.

10. 10

    **Serve**:

11. 11

    In individual bowls, place a generous serving of lentil pasta and top with the tomato veggie sauce mixture. Garnish with extra salmon pieces and grated Parmesan cheese if using.

12. 12

    **Store**:

13. 13

    Allow the sauce to cool completely, then portion it into freezer-safe containers. The pasta can be stored separately in airtight containers or bags.