Lentil Pasta with Vegetables (Printable version)

Wholesome lentils and roasted vegetables combine with pasta for a nutritious and flavorful Mediterranean dish.

# What You’ll Need:

→ 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 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 - Preheat oven to 410°F. Line a baking sheet with parchment paper.
02 - Place zucchini, red and yellow 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, then 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 cooking water, then drain pasta.
05 - In a large skillet over medium heat, warm remaining 0.5 tablespoon olive oil. 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 incorporate evenly.
07 - Add cooked pasta to the skillet. Stir in reserved pasta water gradually to loosen the mixture as needed. Season with salt and pepper to taste.
08 - Remove from heat. Sprinkle with fresh herbs and Parmesan cheese if desired. Serve warm.

# Expert Advice:

01 -
  • Protein from lentils keeps you full for hours without the post pasta slump
  • Roasted vegetables add natural sweetness that balances the earthy lentils perfectly
  • Everything comes together in one pan while the pasta boils
  • The sauce creates itself from starchy pasta water and roasted vegetable juices
02 -
  • Do not skip reserving the pasta water because it is what transforms this from a dry pasta bowl into a cohesive dish with a silky sauce
  • Roast the vegetables until you see some charred edges because that caramelization provides the depth of flavor that makes this taste restaurant quality
  • The dish needs to be served immediately while the pasta water sauce is still glossy and emulsified
03 -
  • Cut your vegetables into uniform sizes so they finish roasting at the same time instead of having some burnt and some undercooked
  • If your lentils are from a can, rinse them thoroughly and pat them dry before adding to the skillet
  • Use the largest skillet you own because you need surface area to toss everything together without making a mess
Go back