Description
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!
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
- Cook pasta: Boil in salted water until al dente (about 8 mins for lentil pasta). Reserve 1/2 cup pasta water before draining.
- 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.
- Sauté aromatics: In same skillet, heat remaining oil. Cook garlic and red pepper flakes 30 secs until fragrant.
- Combine: Add drained pasta, roasted tomatoes, feta, and pasta water to skillet. Toss until feta melts slightly into a creamy sauce.
- Finish: Stir in basil, lemon zest, and optional add-ins. Season to taste.
- 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)
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 20mg