Lentil Pasta with Roasted Vegetables and Fresh Herbs Recipe
This Lentil Pasta with Vegetables is a wholesome, flavorful dish featuring whole wheat pasta combined with protein-rich lentils and a medley of roasted vegetables. Enhanced with garlic, herbs, and optional chili flakes, it offers a satisfying, nutrient-dense meal perfect for lunch or dinner. The recipe balances roasted and sautéed flavors and can be customized with Parmesan or vegan-friendly herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Pasta and Lentils
- 10 oz whole wheat or regular pasta (penne or fusilli)
- 1 cup cooked brown or green lentils, drained and rinsed if canned
Vegetables
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
Seasonings and Garnish
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley or basil
- 2 tbsp grated Parmesan cheese (optional, omit for vegan)
Instructions
- Preheat oven: Set the oven to 410°F (210°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare vegetables: Arrange diced zucchini, chopped red and yellow bell peppers, sliced red onion, and halved cherry tomatoes evenly on the prepared baking sheet. Drizzle with 1.5 tablespoons of olive oil, sprinkle dried oregano, dried thyme, salt, and freshly ground black pepper, then toss all together to coat the vegetables evenly.
- Roast vegetables: Place the baking sheet in the oven and roast the vegetables for 20 to 25 minutes, turning them once halfway through cooking. Roast until the vegetables are tender and lightly caramelized for maximum flavor.
- Cook pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve half a cup of pasta cooking water before draining the pasta.
- Sauté aromatics: In a large skillet over medium heat, warm the remaining 0.5 tablespoon of olive oil. Add the minced garlic and optional chili flakes, sautéing for about 1 minute until the garlic is fragrant but not browned.
- Combine lentils and vegetables: Add the cooked lentils and roasted vegetables to the skillet with the sautéed garlic and chili flakes. Toss everything gently to blend the flavors.
- Incorporate pasta: Add the drained pasta to the skillet along with a splash of the reserved pasta water to loosen the mixture. Stir thoroughly to combine and adjust the seasoning with additional salt and pepper if needed.
- Finish and serve: Remove the skillet from heat and garnish the pasta with freshly chopped parsley or basil and grated Parmesan cheese if using. Serve immediately to enjoy the fresh and vibrant flavors.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan cheese alternative.
- Adjust chili flakes to your spice preference or omit for a milder dish.
- Using whole wheat pasta adds extra fiber and nutrients, but you can substitute with regular pasta if preferred.
- Leftover roasted vegetables can be stored separately and reheated gently before mixing.
- If canned lentils are used, rinse well to reduce sodium content.
Keywords: lentil pasta, roasted vegetables, healthy pasta recipe, vegetarian pasta, Mediterranean pasta dish, whole wheat pasta, easy dinner recipe
