Lentil Pasta with Vegetables (Printable version)

Hearty penne with lentils and a medley of roasted vegetables in a light sauce.

# What You'll Need:

→ Pasta & Lentils

01 - 10 oz whole wheat or regular pasta (penne or fusilli)
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 tablespoons olive oil
09 - 2 cloves garlic, minced

→ Seasonings & Garnishes

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

# Directions:

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

# Expert Advice:

01 -
  • It's the kind of dish where roasted vegetables do all the heavy lifting, no cream sauces needed.
  • You get real protein from lentils without any meat, which means it works for everyone at your table.
  • The whole thing comes together in under 45 minutes, leaving your evening free instead of tied to the stove.
02 -
  • Roasting vegetables properly is non-negotiable here, that caramelization is where the depth comes from, not from the sauce.
  • Save that pasta water before you drain, it's magic for bringing the whole dish together with the right texture.
03 -
  • If your roasted vegetables finish before the pasta is done, turn off the oven and leave them in there to stay warm without drying out further.
  • That pasta water is your secret weapon for bringing everything together with the right silky texture, add it gradually until it feels right.
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