Lentil Pasta with Vegetables

# What you'll 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)

# Method:

01 - Preheat the oven to 410°F. Line a baking sheet with parchment paper.

02 - Place zucchini, bell peppers, onion, and cherry tomatoes on the baking sheet. Drizzle with 1.5 tbsp olive oil, sprinkle with oregano, thyme, salt, and pepper. Toss to coat evenly.

03 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.

04 - Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Reserve ½ cup of pasta cooking water, then drain pasta.

05 - Heat remaining 0.5 tbsp olive oil in a large skillet over medium heat. Add minced garlic and chili flakes if using, sauté for 1 minute until fragrant.

06 - Add cooked lentils and roasted vegetables to the skillet. Toss gently to combine all ingredients.

07 - Add cooked pasta to the skillet with a splash of reserved pasta water as needed to loosen the mixture. Stir thoroughly and adjust seasoning with salt and pepper to taste.

08 - Remove from heat. Sprinkle with fresh parsley or basil and add Parmesan cheese if desired. Serve warm.

# Expert Advice:

01 -

It fills you up completely but never leaves you feeling stuffed or sluggish afterward.
The whole thing comes together in less than an hour, and most of that time the oven and stove are doing the work.
You can use whatever vegetables are on sale or hiding in your fridge that week.

02 -

Don't skip reserving the pasta water; that starchy liquid is what transforms a dry mixture into something that actually feels cohesive and saucy.
Roasting the vegetables makes this dish, not steaming or sautéing them; the high heat creates those caramelized edges that taste like concentrated sweetness.
If your pasta is still tough when you drain it, the whole dish suffers because it can't absorb the flavor of everything around it properly.

03 -