# What You 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 tablespoons olive oil
09 - 2 cloves garlic, minced
→ Seasonings & Garnishes
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons chopped fresh parsley or basil
15 - 2 tablespoons grated Parmesan cheese (optional, omit for vegan)
# How-To:
01 - Preheat the oven to 410°F. Line a baking sheet with parchment paper.
02 - Place zucchini, red and yellow bell peppers, red onion, and cherry tomatoes on the baking sheet. Drizzle with 1.5 tablespoons olive oil, sprinkle with oregano, thyme, salt, and pepper; toss to coat evenly.
03 - Roast the vegetables for 20 to 25 minutes, stirring once halfway, until tender and slightly caramelized.
04 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
05 - Heat 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.
06 - Add the cooked lentils and roasted vegetables to the skillet; toss to combine thoroughly.
07 - Add the drained pasta and a splash of reserved pasta water as needed to loosen the mixture. Stir well and adjust seasoning with salt and pepper.
08 - Remove from heat; sprinkle with chopped fresh herbs and Parmesan cheese if desired. Serve warm.
