Lentil Pasta with Vegetables (Printable version)

Wholesome whole wheat pasta tossed with lentils and a medley of roasted vegetables in a light sauce.

# Ingredient List:

→ 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 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)

# How-To Steps:

01 - Preheat the 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 of pasta water, then drain pasta.
05 - Heat remaining 0.5 tbsp olive oil in a large skillet over medium heat. Add 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 evenly.
07 - Add cooked pasta and a splash of reserved pasta water as needed to loosen the mixture. Stir well and adjust seasoning with salt and pepper.
08 - Remove from heat. Sprinkle with fresh herbs and Parmesan cheese if desired. Serve warm.

# Expert Advice:

01 -
  • It's naturally protein-packed, so you stay satisfied long after dinner ends.
  • Everything roasts together while you cook the pasta, making cleanup blissfully simple.
  • The warm, caramelized vegetables against tender lentils feels fancy but tastes like comfort.
02 -
  • That reserved pasta water is everything; it transforms a dry, sad dish into something that feels silky and cohesive, so don't skip it.
  • Roasting your vegetables at a high enough temperature is what creates those caramelized, slightly crispy edges that make this dish feel restaurant-quality.
03 -
  • Don't wash your lentils aggressively if you're using canned; just rinse them gently so they don't fall apart, and they'll hold their shape perfectly.
  • If you forget to reserve pasta water, don't panic; a splash of vegetable broth or even plain water works, though the starch in pasta water creates a better final texture.
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