Lentil Pasta with Vegetables (Printable)

A wholesome blend of lentils, roasted vegetables, and pasta tossed in a light, savory sauce.

# What You'll 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 - 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 Steps:

01 - Preheat oven to 410°F. Line a baking sheet with parchment paper. Arrange zucchini, bell peppers, onion, and cherry tomatoes on the sheet. Drizzle with 1 1/2 tbsp olive oil, then sprinkle oregano, thyme, salt, and black pepper. Toss to coat evenly.
02 - Roast the vegetables in the preheated oven for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
03 - Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
04 - Heat the remaining 1/2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and chili flakes (if using) and sauté for 1 minute until fragrant.
05 - Add the cooked lentils and roasted vegetables to the skillet. Toss gently to combine.
06 - Add cooked pasta to the skillet along with a splash of reserved pasta water to loosen the mixture as needed. Stir well and adjust seasoning with salt and freshly ground black pepper.
07 - Remove from heat, sprinkle with fresh parsley or basil and grated Parmesan cheese if desired. Serve immediately warm.

# Expert Suggestions:

01 -
  • It's packed with protein from the lentils, so you actually feel full hours later without that heavy pasta-coma feeling.
  • Your kitchen will smell incredible while the vegetables roast, and the whole dish comes together in under 45 minutes.
  • Every vegetable can be swapped for whatever's in your fridge, so it never gets boring.
02 -
  • Reserve that pasta water before you drain—it's starch and it's magic; without it the dish feels dry and disconnected.
  • Don't skip the halfway stir on the roasting vegetables; the ones on the bottom will catch and burn if left alone, and burnt vegetables taste bitter and will ruin the whole thing.
03 -
  • Don't crowd the baking sheet when roasting vegetables—they need space to actually caramelize, not steam in their own moisture.
  • Taste as you season at the end; lentils can absorb salt differently depending on how long they've been sitting, so what worked yesterday might need adjustment today.
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