Description
This Lentil Pasta with Vegetables recipe combines wholesome whole wheat or regular pasta with nutrient-rich lentils and a colorful mix of roasted vegetables. Tossed in aromatic garlic and herbs, this dish is a delightful, wholesome, and flavorful meal perfect for a healthy weeknight dinner or a satisfying lunch.
Ingredients
Scale
Pasta and Lentils
- 10 oz whole wheat or regular pasta (penne or fusilli)
- 1 cup cooked brown or green lentils, drained and rinsed if canned
Vegetables
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
Seasonings and Garnish
- 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)
Instructions
- Preheat oven: Set your oven to 410°F (210°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare vegetables: Arrange the diced zucchini, chopped red and yellow bell peppers, sliced red onion, and halved cherry tomatoes evenly on the prepared baking sheet. Drizzle with 1.5 tablespoons of olive oil and season with dried oregano, dried thyme, salt, and freshly ground black pepper. Toss gently to coat all vegetables evenly.
- Roast vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20 to 25 minutes, turning them once halfway through the cooking time. Roast until the vegetables are tender and lightly caramelized.
- Cook pasta: While the vegetables roast, bring a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Reserve half a cup of the pasta cooking water, then drain the pasta thoroughly.
- Sauté aromatics: 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 but not browned.
- Combine lentils and vegetables: Add the cooked lentils and the roasted vegetables to the skillet with the garlic. Toss gently to combine and blend the flavors.
- Incorporate pasta: Add the drained pasta to the skillet along with a splash of the reserved pasta water to loosen the mixture. Stir well to coat the pasta evenly and adjust the seasoning with salt and freshly ground black pepper as needed.
- Finish and serve: Remove the skillet from heat. Garnish the pasta with chopped fresh parsley or basil and sprinkle with grated Parmesan cheese if using. Serve immediately while hot.
Notes
- For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- If using canned lentils, make sure to rinse and drain them well to reduce sodium content.
- The chili flakes are optional and can be adjusted based on heat preference.
- Whole wheat pasta adds more fiber and nutrients compared to regular pasta.
- You can customize the vegetables based on seasonal availability or personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: lentil pasta, roasted vegetables, healthy pasta recipe, vegetarian pasta, whole wheat pasta, easy dinner, Mediterranean diet
