# 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 the oven to 410°F. Line a baking sheet with parchment paper.
02 - Arrange zucchini, bell peppers, onion, and cherry tomatoes on the baking sheet. Drizzle with 1.5 tablespoons of 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 through, until tender and slightly caramelized.
04 - While vegetables roast, cook pasta in a large pot of salted boiling water until al dente according to package instructions. Reserve half a cup of pasta water, then drain.
05 - In a large skillet over medium heat, warm the remaining 0.5 tablespoon olive oil. Add minced garlic and chili flakes if using, sauté for 1 minute until aromatic.
06 - Add cooked lentils and roasted vegetables to the skillet. Toss gently to combine.
07 - Add cooked pasta to the skillet along with a splash of reserved pasta water to loosen the mixture as needed. Stir well and season with salt and pepper to taste.
08 - Remove from heat, sprinkle with fresh parsley or basil and Parmesan cheese if desired. Serve warm.
