# 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)
# Directions:
01 - Preheat the oven to 410°F and line a baking sheet with parchment paper.
02 - Place zucchini, 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 through, until tender and slightly caramelized.
04 - Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
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 cooked lentils and roasted vegetables to the skillet and toss to combine.
07 - Add the drained pasta to the skillet. Stir in reserved pasta water as needed to loosen the mixture. Adjust seasoning with salt and pepper to taste.
08 - Remove from heat and sprinkle with fresh herbs and Parmesan cheese if desired. Serve warm.
