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Pasta with roasted vegetables & lentils
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Protein-packed lentil pasta for a nutritious vegetarian meal.
Ingredients:
  • 2 x 250g punnets cherry tomatoes, halved
  • 1 large red capsicum, quartered, deseeded
  • 1 red onion, quartered lengthways
  • Olive oil spray, to grease
  • 400g penne rigate
  • 18.20 gm extra virgin olive oil
  • 1 x 400g can brown lentils, rinsed, drained
  • 20.00 ml balsamic vinegar
  • 80g baby spinach leaves
  • 100g reduced-fat feta, crumbled
  • Freshly ground black pepper
Instructions:
  • Preheat oven to 180C and line 2 baking trays with baking paper. Arrange tomato, capsicum, and onion in a single layer on the trays. Give the onion a light spray with oil.
  • Bake in the oven for 35 minutes or until tender. Remove the capsicum from the oven and transfer it to a heatproof bowl. Return the tomato and onion to the oven and cook for an additional 5 minutes. Let the capsicum cool for 5 minutes, then slice thickly.
  • While the pasta is cooking in boiling water according to package instructions or until al dente, drain it. Then, return the pasta to the pan and toss with a drizzle of oil until well coated.
  • Combine the roasted vegetables, lentils, vinegar, and spinach with the pasta. Toss together and portion into bowls. Finish by sprinkling with feta and seasoning with pepper before serving.

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