Recipes Pasta with roasted vegetables & lentils

Recipes Pasta with roasted vegetables & lentils

Recipes Pasta with roasted vegetables & lentils

Recipes Pasta with roasted vegetables & lentils Lentils add protein to this vibrant vegetarian pasta. Pasta with roasted vegetables & lentils

Ingredients

  • 2 x 250g punnets cherry tomatoes, halved
  • 1 big red capsicum, quartered, deseeded
  • 1 red onion, quartered lengthways
  • Olive oil spray, to grease
  • 400g penne rigate
  • 1 tablespoon extra virgin olive oil
  • 1 times 400g can brown lentils, rinsed, exhausted
  • 1 tablespoon balsamic vinegar
  • 80g baby spinach leaves
  • 100g reduced-fat feta, crumbled
  • Freshly floor black pepper

Method

  • Step 1

    Preheat stove to 180C. Collection 2 baking racks with baking papers. Place tomato, capsicum and onion in a single coating on trays. Lightly spray onion with oil.

  • Stage 2

    Bake in stove for 35 minutes or until tender. Remove capsicum from oven and move to a heat-proof bowl. Return tomato and onion to oven and cook for an additional 5 minutes. Set capsicum aside regarding 5 minutes to cool. Thickly slice.

  • Step three In the mean time, cook pasta in a saucepan of cooking water following packet directions or until al dente. Drain. Return to baking pan. Drizzle with oil and toss to coat.
  • Stage 4

    Add roasted vegetables, lentils, vinegar and spinach to pasta. Toss to combine. Divide among bowls. Sprinkle with feta. Season with pepper to serve.