Pasta with Roasted Vegetables & Lentils

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Pasta with Roasted Vegetables & Lentils

 

 

500 g (17 1/2 oz) cherry tomatoes, halved

1 large red capsicum (bell pepper), quartered, deseeded

1 red onion, quartered lengthways

olive oil spray, to grease

400 g (14 oz) GF penne pasta

4 tsp extra virgin olive oil

one 400 g (14 oz) can brown lentils, rinsed, drained

4 tsp balsamic vinegar

80 g (3 oz) baby spinach leaves

100 g (3 1/2 oz) tofu feta, crumbled

freshly ground black pepper

 

 

1. Preheat oven to 180 C (350 F).

 

2. Line 2 baking trays with baking paper. Place tomato, capsicum (bell

pepper) and onion in a single layer on trays. Lightly spray onion with

oil.

 

3. Bake in oven for 35 minutes or until tender. Remove capsicum (bell

pepper) from oven and transfer to a heatproof bowl. Return tomato and

onion to oven and cook for a further 5 minutes. Set capsicum (bell

pepper) aside for 5 minutes to cool. Thickly slice.

 

4. 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.

 

5. Add roasted vegetables, lentils, vinegar and spinach to pasta. Toss

to combine. Divide among bowls. Sprinkle with feta. Season with pepper

to serve.

 

 

Serves 4.