Lentil Pasta with Roasted Veggie and Tomato Sauce

Ingredients

• One package of lentil pasta

• Whole Foods Frozen Provencal Vegetable Blend

• One 28 ounces can of tomatoes

• One can diced & fire tomatoes

• 1 yellow pepper, chopped

• 1-2 tbsp olive oil

• 2 cloves garlic chopped

• 1/2 small onion chopped

• 1 -2 tbsp red chili flake

• 1 tbsp paprika

• 1 tbsp cumin

• 1 cup green olives

• Salt & pepper

• fresh or dried basil

Directions

1. Cook pasta according to directions

2. In a large pan, add oil, chopped onions, and garlic, cook for 2-3 minutes

3. Add the Provencal Vegetable Blend, add a dash of water, and cook for 5-8 minutes

4. Once the frozen mixture has cooked, add tomatoes, peppers, and spices, mix well and cover on low heat for 5-8 minutes

5. Stir the sauce well, taste and season with more spices if need be

6. Add pasta to the sauce mixture

7. Top with fresh green olives ( I used garlic-infused from Whole Foods) with some fresh basil