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Feta and Tomato Lentil Pasta: A Delicious, Nutritious Family Meal

A hearty vegetarian pasta featuring protein-rich lentil pasta tossed with roasted cherry tomatoes, creamy feta, garlic, and fresh basil. Quick to make yet packed with bold flavors!

  • Author: ranime
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 3-4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Scale
  • 8 oz lentil pasta (or regular pasta)
  • 2 cups cherry tomatoes, halved
  • 4 oz feta cheese, crumbled (plus extra for garnish)
  • 3 tbsp olive oil (divided)
  • 3 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh basil, thinly sliced
  • 1 tsp lemon zest
  • Salt and black pepper to taste
  • Optional:
  • 1 cup baby spinach
  • 1/4 cup Kalamata olives, sliced
  • 2 tbsp toasted pine nuts

Instructions

  1. Cook pasta: Boil in salted water until al dente (about 8 mins for lentil pasta). Reserve 1/2 cup pasta water before draining.
  2. Roast tomatoes: While pasta cooks, heat 1 tbsp oil in large skillet over medium-high. Add tomatoes cut-side down, cook 3-4 mins until blistered. Remove and set aside.
  3. Sauté aromatics: In same skillet, heat remaining oil. Cook garlic and red pepper flakes 30 secs until fragrant.
  4. Combine: Add drained pasta, roasted tomatoes, feta, and pasta water to skillet. Toss until feta melts slightly into a creamy sauce.
  5. Finish: Stir in basil, lemon zest, and optional add-ins. Season to taste.
  6. Serve topped with extra feta and a drizzle of olive oil.

Notes

  • Lentil pasta benefits: 13g protein/serving (vs 7g in regular pasta)
  • Make ahead: Roast tomatoes and prep ingredients up to 2 days in advance
  • Dairy-free: Substitute vegan feta or omit cheese
  • Extra creamy: Add 2 tbsp Greek yogurt with feta
  • Storage: Best fresh but keeps refrigerated 2 days (add splash of water when reheating)

Nutrition