Name: Lentil Pasta with Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 10 oz whole wheat or regular pasta (penne or fusilli); 1 cup cooked brown or green lentils, drained and rinsed if canned; 1 medium zucchini, diced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, sliced; 1 cup cherry tomatoes, halved; 2 tbsp olive oil (divided: 1.5 tbsp for roasting, 0.5 tbsp for sautéing); 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp chili flakes (optional); Salt and freshly ground black pepper, to taste; 2 tbsp chopped fresh parsley or basil; 2 tbsp grated Parmesan cheese (optional, omit for vegan)

Ingredients

10 oz whole wheat or regular pasta (penne or fusilli)

1 cup cooked brown or green lentils, drained and rinsed if canned

1 medium zucchini, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small red onion, sliced

1 cup cherry tomatoes, halved

2 tbsp olive oil

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp chili flakes (optional)

Salt and freshly ground black pepper, to taste

2 tbsp chopped fresh parsley or basil

2 tbsp grated Parmesan cheese (optional, omit for vegan)

Instructions

Step 1: Preheat the oven to 410°F and line a baking sheet with parchment paper.

Step 2: Arrange the diced zucchini, chopped red and yellow bell peppers, sliced red onion, and halved cherry tomatoes on the prepared baking sheet. Drizzle with 1.5 tablespoons of olive oil, then sprinkle with dried oregano, thyme, salt, and black pepper. Toss gently to coat the vegetables evenly.

Step 3: Roast the vegetables in the preheated oven for 20 to 25 minutes, turning once halfway through, until they are tender and lightly caramelized.

Step 4: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve half a cup of the pasta cooking water before draining the pasta.

Step 5: Heat the remaining 0.5 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and optional chili flakes, sautéing for about 1 minute until fragrant.

Step 6: Add the cooked lentils and roasted vegetables to the skillet. Toss gently to combine and warm through.

Step 7: Add the drained pasta to the skillet along with a splash of the reserved pasta water to loosen the mixture. Stir well and adjust seasoning with salt and pepper as needed.

Step 8: Remove the skillet from heat. Garnish the dish with chopped fresh parsley or basil and sprinkle with grated Parmesan cheese if using. Serve immediately.

Tips & Variations

For a vegan version, omit the Parmesan cheese or substitute with a nutritional yeast topping.

Use any seasonal vegetables you have on hand to customize the roasted veggie mix.

Adding a squeeze of fresh lemon juice before serving can brighten the flavors.

If you prefer a saucier pasta, add more reserved pasta water or a splash of vegetable broth.

FAQs

Can I use canned lentils for this recipe?

Yes, canned lentils work perfectly. Just be sure to drain and rinse them well before adding to the dish.

Is it possible to make this recipe gluten-free?

Absolutely. Simply substitute the pasta with your favorite gluten-free variety, such as rice or chickpea pasta, to keep the dish gluten-free without sacrificing taste.