Lentil Pasta with Vegetables (Printable)

Wholesome pasta tossed with lentils and roasted vegetables, seasoned with herbs and olive oil.

# What You Need:

→ 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)

# How To Make It:

01 - Preheat the oven to 410°F. Line a baking sheet with parchment paper. Arrange zucchini, bell peppers, onion, and cherry tomatoes on the baking sheet. Drizzle with 1.5 tablespoons olive oil and season with oregano, thyme, salt, and pepper. Toss to coat evenly.
02 - Roast the vegetables for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized.
03 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
04 - Heat the 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. Toss to combine evenly.
06 - Incorporate the cooked pasta and a splash of reserved pasta water to loosen the mixture as needed. Stir thoroughly and adjust seasoning with salt and pepper.
07 - Remove from heat, sprinkle with fresh parsley or basil and grated Parmesan if desired. Serve warm.

# Helpful Tips:

01 -
  • One-pan simplicity that somehow feels like you spent hours in the kitchen.
  • Roasted vegetables taste ten times better than when you steam them, and this dish proves it.
  • High in protein without any meat, so it keeps you full and energized for hours.
  • Naturally vegan if you skip the cheese, and gluten-free pasta swaps in effortlessly.
02 -
  • Don't skip saving pasta water—it sounds silly until you're trying to coat everything and realize water is literally what makes it work.
  • Roasted vegetables taste completely different from boiled ones, and this dish is built on that transformation happening in your oven.
  • Cook lentils with enough salt in the water to season them fully, or they'll taste flat no matter what you do later.
03 -
  • Stir your roasting vegetables halfway through so they brown evenly and nothing gets left behind.
  • If you're making this dairy-free, a drizzle of good olive oil and fresh herbs at the end gives you all the finishing flavor you need without cheese.
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