Lentil Pasta Vegetables (Printer-friendly)

Wholesome lentils paired with roasted vegetables and pasta, tossed in a savory 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 and line a baking sheet with parchment paper.
02 - Place 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, then toss to coat evenly.
03 - Roast the vegetables for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
04 - Meanwhile, cook the pasta in a large pot of salted boiling water until al dente following package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
05 - Heat the remaining 0.5 tbsp olive oil in a large skillet over medium heat. Add minced garlic and chili flakes if using; sauté for 1 minute until fragrant.
06 - Add the cooked lentils and roasted vegetables to the skillet and toss to combine thoroughly.
07 - Add the drained pasta to the skillet along with 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, and serve warm.

# Expert Advice:

01 -
  • The lentils make this feel substantial enough to satisfy without weighing you down afterward.
  • Roasting the vegetables caramelizes their edges, which tastes way more interesting than if you just boiled them.
  • Everything comes together in under an hour, which means it's a weeknight dinner that doesn't feel like a shortcut.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what transforms this from a pile of separate ingredients into something cohesive.
  • Season the roasting vegetables while they're still raw, not after, so the seasoning penetrates as they cook rather than just sitting on the surface.
  • If your lentils come from a can, rinse them thoroughly to remove the excess sodium and starchy liquid that can make the dish feel heavy.
03 -
  • Don't rush the roasting step—those extra five minutes of cooking time are what make vegetables taste like themselves, only better.
  • Keep some of that pasta water and add it gradually rather than all at once, so you can control how saucy the final dish is.
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