Red Lentil Pasta with Roasted Veggies
Red Lentil Pasta with Roasted Veggies
We love Tolerant Red Lentil Pasta. They sent me a lovely goody bag and we are hooked on it - it works for my grain- and gluten-free kiddos and even the gluten eating members of my family love this. The texture and taste are amazing! We prefer the Rotini Spirals over the Penne because it becomes softer when cooked.
This is a perfect end of week, let’s curl up and watch a movie dinner. It is a decadent, veggie-filled, easy pasta dish. Basically, you are roasting tons of your favorite veggies and then tossing them with butter, olive oil and parmesan cheese. The veggies we list below are our favorite combos, but feel free to switch it up - if I don’t have fennel, I will often substitute with cauliflower.
Prep time: 20 minutes Cook time: 40 minutes
Ingredients:
2 cups zucchini, sliced into half moons
1 cup carrots, sliced into coins
2 cups fennel, thinly sliced
1 cup yellow peppers, sliced
1 cup small tomatoes - cherry or sugar plum work well - sliced in half (you can deseed the tomatoes if you want - if you do, you will lose the juices, but it tastes great either way
½ cup extra virgin olive oil
1 tsp each of sea salt, thyme, oregano and basil - make sure your dried spices have no added starches
1 8 oz box of your favorite dried pasta - we use Tolerant Red Lentil Pasta. If you are SCD, this would not be compliant as they don’t pre-soak the lentils.
2 TBSP salted butter
1 TBSP extra virgin olive oil
½ cup grated parmesan cheese
Directions:
Preheat the oven to 400 degrees.
Arrange your veggies over 3 baking sheets - I do zucchini and carrots on one sheet, fennel and yellow peppers on another, and then the tomatoes on a smaller baking sheet.
Drizzle the ½ cup olive oil, sea salt and spices over the 3 trays of veggies. Use your hands to toss the veggies and make sure the olive oil and spices are coating all your veggies.
Roast the vegetables 30-40 minutes (depending on how browned/crispy you like them), tossing once halfway through. The tomatoes will probably cook a bit faster than your other vegetables.
While the vegetables are roasting, boil water in a large pot of water and add a pinch of sea salt. Add your box of pasta and cook according to the directions. We use Tolerant Red Lentil Pasta and cook for 15 minutes (longer than it says on the back of the box).
Drain your pasta and toss immediately with 1TBSP extra virgin olive oil and 2 TBSP salted butter. Mix in all your roasted veggies straight from the pan, making sure to include the browned bits and oil drippings.
Serve immediately with heaping spoonfuls of grated parmesan cheese!
