Pasta with roasted vegetables & lentils

Lentils add protein to this vibrant vegetarian pasta.

Recipe «Pasta with roasted vegetables & lentils» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 250g punnets cherry tomatoes, halved, 1 large red capsicum, quartered, deseeded, 1 red onion, quartered lengthways, Olive oil spray, to grease, 400g dried penne pasta , 1 tbsp extra virgin olive oil, 1 x 400g can brown lentils, rinsed, drained, 1 tbsp balsamic vinegar , 80g baby spinach leaves, 100g reduced-fat feta, crumbled, Freshly ground black pepper.

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 dried penne pasta 
• 1 tbsp extra virgin olive oil 
• 1 x 400g can brown lentils, rinsed, drained 
• 1 tbsp balsamic vinegar 
• 80g baby spinach leaves 
• 100g reduced-fat feta, crumbled 
• Freshly ground black pepper 

Instructions

1. Preheat oven to 180C. Line 2 baking trays with baking paper. Place tomato, capsicum and onion in a single layer on trays. Lightly spray onion with oil.
2. Bake in oven for 35 minutes or until tender. Remove capsicum from oven and transfer to a heatproof bowl. Return tomato and onion to oven and cook for a further 5 minutes. Set capsicum aside for 5 minutes to cool. Thickly slice.
3. Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to pan. Drizzle with oil and toss to coat.
4. Add roasted vegetables, lentils, vinegar and spinach to pasta. Toss to combine. Divide among bowls. Sprinkle with feta. Season with pepper to serve.