Lentil Pasta Vegetables Dish (Print Version)

Wholesome lentils and pasta combine with roasted vegetables in a light and flavorful dish.

# What You'll Need:

→ 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 Make It:

01 - Set the oven to 410°F and line a baking sheet with parchment paper. Arrange zucchini, red and yellow bell peppers, red onion, and cherry tomatoes on the sheet.
02 - Drizzle vegetables with 1.5 tablespoons olive oil, sprinkle with oregano, thyme, salt, and black pepper. Toss to coat evenly. Roast for 20 to 25 minutes, stirring once halfway until tender and caramelized.
03 - Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup cooking water before draining.
04 - Heat remaining 0.5 tablespoon olive oil in a skillet over medium heat. Add minced garlic and chili flakes if using, sauté for one minute until fragrant.
05 - Add cooked lentils and roasted vegetables to the skillet, tossing to combine thoroughly.
06 - Add drained pasta to the skillet along with a splash of reserved pasta water as needed to loosen the mixture. Stir well and season with additional salt and pepper to taste.
07 - Remove from heat, sprinkle with chopped fresh herbs and Parmesan cheese if desired. Serve warm immediately.

# Expert Tips:

01 -
  • It's packed with plant protein from lentils, so you stay satisfied hours after eating.
  • Roasting the vegetables brings out their natural sweetness and depth, making this feel way more special than a quick throw-together dinner.
  • The whole thing comes together in under 45 minutes, which is a genuine miracle on busy nights.
02 -
  • Reserve that pasta water before you drain—it's the secret to making everything taste intentional rather than just mixed together, so don't skip it.
  • Roasting the vegetables properly matters more than you'd think; they need enough time to actually caramelize or they'll just taste steamed.
  • Don't stir the vegetables more than once while roasting or you'll interrupt that beautiful browning that makes them taste incredible.
03 -
  • Chop all your vegetables the same size so they roast evenly and finish at the same time instead of some turning to mush while others stay raw.
  • If your pasta water is too starchy, use it sparingly; a little goes a long way toward creating a silky finish without making everything heavy.
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