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Lentil Pasta with Roasted Vegetables and Pesto

Lentil Pasta with Roasted Vegetables and Pesto is a quick and flavorful meal that is perfect for a healthy and satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings 4

Ingredients
  

  • 1 pound lentil pasta or whole wheat pasta
  • 4 cups mixed vegetables zucchini, eggplant, bell peppers, chopped
  • 2 tablespoons olive oil
  • 1 cup basil pesto store-bought or homemade
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 425°F.
  • Toss chopped vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
  • Cook pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
  • Toss hot pasta with roasted vegetables and pesto. Add a splash of pasta water to loosen the sauce if necessary.
  • Serve warm with a sprinkle of grated Parmesan, if desired.

Notes

Tips for feeding the kids: 

Try different pasta shapes: Use fun pasta shapes to make the dish more appealing.
Add a familiar element: If the children are new to lentil pasta, you could mix it with regular pasta initially to ease the transition.