Lentil Pasta with Vegetables (Print View)

Wholesome pasta mixed with lentils and a vibrant medley of roasted vegetables in a 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

→ 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)

# Directions:

01 - Preheat oven to 410°F. Line a baking sheet with parchment paper. Arrange zucchini, bell peppers, red onion, and cherry tomatoes on the sheet. Drizzle with 1.5 tablespoons olive oil, sprinkle oregano, thyme, salt, and pepper, then toss to coat evenly.
02 - Roast vegetables for 20 to 25 minutes, stirring once midway, until tender and lightly caramelized.
03 - While vegetables roast, cook pasta in a large pot of boiling salted water until al dente, following package directions. Reserve 1/2 cup pasta water, then drain pasta.
04 - Heat remaining 0.5 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and chili flakes if using; sauté for 1 minute until fragrant.
05 - Add cooked lentils and roasted vegetables to the skillet and toss to combine.
06 - Add cooked pasta and a splash of reserved pasta water as needed to loosen the mixture. Stir thoroughly and season with salt and pepper to taste.
07 - Remove from heat. Sprinkle with fresh herbs and grated Parmesan cheese if desired. Serve warm.

# Expert Tips:

01 -
  • Protein-packed enough to satisfy even the pickiest eaters, with lentils doing the heavy lifting so you skip the guilt.
  • Everything roasts while you handle the pasta, making it feel effortless even on nights when you're running on empty.
  • The vegetables caramelize into little pockets of sweetness, transforming simple zucchini and peppers into something you'll actually crave.
02 -
  • Don't overcrowd your baking sheet or the vegetables will steam instead of roast—spread them in a single layer so heat can reach every side.
  • Reserve that pasta water before you drain; it's not an afterthought, it's the secret that makes everything creamy and cohesive without any cream at all.
03 -
  • Don't skip roasting the vegetables—boiling or steaming them will give you something mushy and bland, while roasting concentrates their sweetness and creates those caramelized edges that make every bite interesting.
  • Taste constantly and adjust seasoning aggressively; lentils and pasta are quiet players, so they need the salt and pepper to speak up and shine.
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