# Ingredient List:
→ 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)
# Directions:
01 - Preheat oven to 410°F. 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 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 lightly caramelized.
04 - Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta 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.
07 - Add cooked pasta and a splash of reserved pasta water to the skillet. Stir to combine and loosen the sauce as needed. Adjust seasoning with salt and black pepper.
08 - Remove from heat, sprinkle with fresh herbs and Parmesan cheese if desired. Serve warm.
