Lentil Pasta with Vegetables (Printable)

Wholesome pasta tossed with lentils and a mix of roasted vegetables for a flavorful meal.

# Components:

→ Pasta & Lentils

01 - 10 oz whole wheat or regular penne or fusilli pasta
02 - 1 cup cooked brown or green lentils, drained and rinsed if canned

→ Vegetables

03 - 1 medium zucchini, diced
04 - 1 red bell pepper, chopped
05 - 1 yellow bell pepper, chopped
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tbsp olive oil
09 - 2 cloves garlic, minced

→ Seasonings & Garnishes

10 - 1 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - 1/2 tsp chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp chopped fresh parsley or basil
15 - 2 tbsp grated Parmesan cheese (optional, omit for vegan)

# Method:

01 - Preheat oven to 410°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini, bell peppers, onion, and cherry tomatoes on the baking sheet. Drizzle with 1.5 tbsp olive oil, sprinkle with oregano, thyme, salt, and pepper. Toss to evenly coat.
03 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
04 - Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water and drain pasta.
05 - Heat remaining 0.5 tbsp olive oil in a large skillet over medium heat. Add minced garlic and chili flakes if using, sauté for 1 minute until fragrant.
06 - Add cooked lentils and roasted vegetables to the skillet. Toss to combine thoroughly.
07 - Add cooked pasta and a splash of reserved pasta water as needed to loosen. Stir well and adjust seasoning with salt and pepper.
08 - Remove from heat, sprinkle with fresh herbs and Parmesan cheese if desired, and serve warm.

# Expert Advice:

01 -
  • It's ready in less than an hour and tastes like you actually spent time on it.
  • Lentils quietly load the dish with protein and fiber, so you won't be hungry an hour later.
  • The roasted vegetables get this honeyed, concentrated flavor that transforms pasta into something special.
02 -
  • Don't skip reserving pasta water—that starchy liquid is what transforms a pile of separate ingredients into something that actually clings together.
  • The vegetables need actual space on the baking sheet or they'll steam instead of roast; don't crowd the pan out of guilt.
03 -
  • Don't wash the lentils obsessively if they're already cooked and rinsed; you'll lose flavor and nutrients.
  • Taste the pasta water before draining it—if it tastes good, you'll know you've got enough salt in the system.
Return