Garlic Roasted Tomato Red Lentil Pasta
Garlic Roasted Tomato Red Lentil Pasta is a vibrant and flavorful dish that transforms simple ingredients into a delightful culinary experience. The combination of juicy, roasted cherry tomatoes, aromatic garlic, and nutty pine nuts tossed with gluten-free red lentil pasta creates a comforting meal that’s perfect for any occasion. Ready in under 30 minutes, this easy recipe is not only delicious but also healthy, making it a favorite for family dinners or impressing guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 8 oz red lentil pasta
- 2 cups cherry tomatoes
- 3 cloves garlic, minced
- 2 cups fresh arugula
- ¼ cup pine nuts, toasted
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet and roast for about 20 minutes until bursting.
- Cook red lentil pasta according to package instructions until al dente; reserve some pasta water.
- In a pan over medium heat, sauté minced garlic in olive oil until fragrant (1-2 minutes).
- Combine roasted tomatoes and cooked pasta in the pan, adding reserved pasta water as needed for creaminess.
- Stir in arugula until wilted and top with toasted pine nuts. Adjust seasoning if necessary and serve hot.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 380
- Sugar: 5g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating spinach or kale. Experiment with spices like red pepper flakes for a hint of heat. Leftovers can be stored in an airtight container in the refrigerator for up to three days.