Lentil Pasta with Vegetables (Printable Version)

Wholesome pasta with lentils and roasted vegetable medley, tossed in a light, flavorful sauce.

# What You 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 tbsp olive oil
09 - 2 cloves garlic, minced

→ Seasonings & Garnishes

10 - 1 tsp dried oregano
11 - 0.5 tsp dried thyme
12 - 0.5 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)

# Steps:

01 - Heat oven to 410°F and line a baking sheet with parchment paper.
02 - Combine zucchini, bell peppers, onion, and cherry tomatoes on the baking sheet. Drizzle with 1.5 tbsp olive oil, sprinkle oregano, thyme, salt, and pepper, then toss evenly.
03 - Roast for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized.
04 - Boil pasta in salted water until al dente. Reserve 0.5 cup cooking water, then drain.
05 - Warm remaining 0.5 tbsp olive oil in a skillet over medium heat. Add garlic and optional chili flakes, sauté for 1 minute until fragrant.
06 - Add cooked lentils and roasted vegetables to the skillet and toss to mix.
07 - Add pasta and reserved cooking water as needed to loosen. Stir well and season with salt and pepper.
08 - Remove from heat, garnish with fresh herbs and Parmesan cheese if desired. Serve warm.

# Expert Advice:

01 -
  • It's packed with protein from the lentils, so you stay full for hours without feeling heavy.
  • The roasted vegetables get this incredible caramelized sweetness that makes the whole dish taste way more indulgent than it actually is.
  • You can have dinner on the table in under 45 minutes, which means weeknight wins.
02 -
  • Don't skip reserving the pasta water—it's not a nice-to-have, it's what turns this from dry and awkward to silky and unified.
  • If your vegetables release a lot of liquid while roasting, drain some of it off before adding them to the skillet, or your dish will be soupy.
  • Taste constantly as you cook, because seasoning at the end is almost always wrong—you want flavors building from the beginning.
03 -
  • If you're making this vegan, don't mourn the Parmesan—nutritional yeast gives you that savory umami hit, or just let the caramelized vegetables carry the flavor.
  • Invest in decent olive oil because it's one of three major flavor components here, and you'll taste every penny when it matters.
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