http://www.lawrence.com/users/shenning/photos/2011/mar/21/210456/

Sometimes it’s just worth it to fall back on that old pantry staple: pasta.

But it doesn’t just have to be pasta with the requisite red sauce. No, vegetarian dishes can be so much more. Here’s a handy (and yummy) example: Linguine with Spinach, Artichokes, and Red Lentil Sauce.

OK, yes, the sauce is technically red, but this isn’t your ubiquitous marinara. Rather, it’s a hearty dish with plenty of protein (thanks, lentils!) and extra special flavor from the spinach and artichokes. Chow down!

Linguine with Spinach, Artichokes, and Red Lentil Sauce

2 teaspoons brown mustard seeds

1 cup low-sodium vegetable broth

1 cup finely chopped yellow onion

3/4 cup dried red lentils

3 cloves garlic, finely chopped

6 tablespoons lemon juice

1/2 pound whole wheat linguine

1 bunch spinach, stemmed and roughly chopped

4 artichoke hearts, rinsed, drained and quartered

In a medium pot, heat mustard seeds over medium heat until they begin to pop, 2 to 3 minutes. Carefully add broth, 1 cup water, onion, lentils and garlic and bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes. Remove from heat, add lemon juice and stir until lentils break apart to make a sauce. Meanwhile, bring a large pot of water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot. Immediately add spinach, artichoke hearts and lentil sauce to hot pasta, toss well and serve. Serves 4.

— Recipe and photo from www.wholefoodsmarket.com.