If you’re craving a nutritious and satisfying pasta dish with a Mediterranean flair, Mediterranean Lentil Pasta is the perfect choice. This hearty dish combines lentil-based pasta with a vibrant mix of vegetables, olives, and aromatic herbs, all topped off with a simple yet delicious olive oil dressing. Packed with protein, fiber, and fresh flavors, it’s an excellent option for a filling and healthy meal.
The star of this dish is the lentil pasta. Made from lentil flour, this pasta is rich in protein and fiber, making it a great alternative to traditional pasta. It has a slightly nutty flavor and a firm texture, which pairs wonderfully with the Mediterranean ingredients that follow. Once cooked to perfection, the lentil pasta acts as the base for a nutrient-dense meal.
For the Mediterranean twist, the pasta is mixed with roasted peppers or sautéed vegetables like zucchini, bell peppers, cherry tomatoes, and red onions. These vegetables add natural sweetness and a slight char, giving the dish depth of flavor. Kalamata olives provide a salty, briny contrast, and artichoke hearts bring a tangy, earthy note. The combination of these ingredients creates a colorful, flavorful medley that’s both satisfying and light.
A simple olive oil dressing with fresh lemon juice, garlic, and a sprinkle of oregano ties everything together. The olive oil brings richness, while the lemon adds a bright, zesty kick. A few crumbles of feta cheese (optional) bring a creamy, tangy touch that perfectly complements the other flavors.
Mediterranean Lentil Pasta is not only incredibly flavorful, but it’s also a great source of plant-based protein, fiber, and essential nutrients. It’s perfect for those following a vegetarian or vegan diet, but it’s delicious enough to please anyone. Whether you’re looking for a quick dinner or a meal prep option, this dish is an easy, healthy choice that delivers both taste and nutrition in every bite.
Ingredients
- 8 ounces whole wheat penne pasta
- 1 cup dried lentils
- 2 tbsp olive oil
- onion small, diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 zucchini diced
- 1 cup cherry tomatoes halved
- 1/4 cup Kalamata olives pitted and halved
- 2 tbsp lemon juice fresh
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp thyme dried
- Salt and pepper to taste
- parsley chopped, for garnish, fresh
Instructions
- Cook the whole wheat penne pasta according to package instructions. Drain and set aside.
- In a separate pot, cook the dried lentils according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic and cook until onion is translucent.
- Add the diced red bell pepper, yellow bell pepper, and zucchini to the skillet. Cook for 5 minutes, until vegetables are tender.
- Add the cooked lentils, cherry tomatoes, Kalamata olives, fresh lemon juice, dried oregano, dried basil, dried thyme, salt, and pepper to the skillet. Stir to combine.
- Add the cooked pasta to the skillet and toss everything together until well mixed.
- Cook for an additional 2-3 minutes, until pasta is heated through.
- Serve the Mediterranean lentil pasta hot, garnished with fresh chopped parsley.
Nutrition
