Lentil Pasta with Vegetables (Print View)

Wholesome lentils paired with pasta and roasted vegetables in a flavorful Mediterranean-style dish.

# Components:

→ 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)

# Directions:

01 - Set the oven to 410°F and line a baking sheet with parchment paper.
02 - Arrange zucchini, red and yellow bell peppers, red onion, and cherry tomatoes on the baking sheet. Drizzle with 1.5 tablespoons olive oil, season with oregano, thyme, salt, and black pepper, then toss to coat evenly.
03 - Roast the vegetables for 20 to 25 minutes, turning once halfway through, until tender and lightly caramelized.
04 - Boil pasta in a large pot of salted water according to package instructions until al dente. Reserve half a cup of pasta water and drain the pasta.
05 - Heat remaining 0.5 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and optional chili flakes, sauté for 1 minute until fragrant.
06 - Add cooked lentils and roasted vegetables to the skillet and toss to blend flavors.
07 - Add the cooked pasta to the skillet along with a splash of reserved pasta water to loosen the mixture. Stir well and adjust seasoning with salt and pepper.
08 - Remove from heat, garnish with fresh herbs and grated Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • You get real staying power from the protein, so you're not hunting for snacks two hours later.
  • The roasted vegetables caramelize just enough to taste almost indulgent, making a weeknight dinner feel intentional.
  • It's flexible enough to adapt whenever your farmers market haul looks different.
02 -
  • That pasta water isn't optional, it's what transforms this from a dry bowl of ingredients into something that actually feels cohesive and creamy.
  • Don't skip the halftime stir on the roasted vegetables, because the difference between caramelized and burnt is about three minutes.
03 -
  • Taste the lentils before you add them to make sure they're seasoned well on their own, because they won't suddenly become flavorful in the final dish.
  • Don't feel obligated to use Parmesan, the dish stands on its own, but if you want it, a good quality cheese makes the difference between nice and memorable.
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