Roasted Tomato Pasta with Lentils
This one-pot pasta dish is incredibly flavorful, thanks to roasting the tomatoes which adds a slightly smoky sweetness. The addition of capers and sundried tomatoes creates even more layers of flavor, and the lentils provide some bite and plenty of fiber and protein. Easy, healthy and delicious!
Servings 4
Ingredients
- 2 tbsp olive oil, divided
- 2 cups cherry tomatoes, sliced in half
- pinch each salt & pepper
- 5 cloves garlic, minced
- 1 med onion, minced
- 2 cups veggie stock (Kitchen Basics, unsalted recommended)
- 1 tsp oregano, dried
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp basil, dried
- 1/2 tsp red chili pepper flakes
- 1/4 tsp thyme, dried
- 1/4 tsp rosemary, dried
- 3 cups marinara sauce (I like Bertelli's)
- 4 cups pasta (or 8-10 oz), dry (brown rice, lentil, seaweed, black bean)
- 1 1/2 cups brown lentils, cooked
- 1/3 cup sun-dried tomatoes, chopped
- 1 tbsp capers, roughly minced
- 2 cups fresh spinach
Instructions
- Preheat oven to 400 degrees F. In a medium bowl, mix halved cherry tomatoes with 1 tbsp olive oil and a pinch each of salt and pepper. Spread on a silicone or foil-lined baking tray. Roast in the oven for 15-20 minutes until softened and slightly caramelized.
- In a large pot on medium-high heat, cook and stir the other tbsp olive oil, garlic, onion and all seven of the spices/seasonings for 2-3 minutes. You may need to add a few splashes of water if the veggies stick to the pan.
- Next, add the veggie stock, pasta sauce, pasta, roasted tomatoes, cooked lentils, sun dried tomatoes and capers.
- Bring to a slow simmer and cover partially with a lid. Cook for 10-15 minutes on medium-low heat until the pasta is just cooked or al dente. Be sure to uncover the pot every few minutes to stir the ingredients so they don't stick to the pot.
- Finally, turn off the heat and add the spinach to wilt. Stir to combine. Garnish with sliced fresh basil or chopped fresh parsley. Enjoy!