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Overhead shot of a bowl of pasta filled with roasted tomatoes, summer squash, arugula, and parmesan cheese

Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts

This Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts is a simple and delicious weeknight dinner, packed with tons of veggies and greens! It's tossed with an incredible garlic oil, burst roasted tomatoes, summer squash, peppery arugula, toasted pine nuts, and parmesan cheese. I love using lentil pasta for a little extra fiber and protein!

Course Main, Main Course, Pasta, Side Dish
Cuisine Vegan Friendly, Vegetarian
Keyword easy pasta recipe, easy vegetarian pasta, garlic roasted tomato pasta, healthy vegan pasta, pasta with pine nuts, pasta with summer squash, red lentil pasta recipe, summer pasta, weeknight pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 -4
Author Molly | Spices in My DNA

Ingredients

For the garlic roasted tomatoes and squash

  • 2 cups cherry tomatoes
  • 1 medium yellow squash, diced into 1/2'' pieces
  • 3 cloves garlic, finely chopped
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the pasta

  • 12 ounces red lentil pasta*
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 2 cups baby arugula
  • 1/3 cup pine nuts, toasted
  • 1/3 cup torn fresh basil leaves, plus extra basil leaves for serving
  • 1/2 cup freshly grated parmesan cheese, plus extra for serving
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400℉. Line a rimmed baking sheet with parchment. Place the tomatoes, squash, and garlic on the baking sheet and toss to coat with the olive oil, salt, and pepper. Roast for 15-20 minutes, stirring once or twice during baking, until tomatoes have burst and are golden on the edges.

  2. Bring a large pot of water to a boil for the pasta. Season liberally with salt. Cook pasta according to package directions. While tomatoes and squash are roasting, and water is coming to a boil, make the garlic oil.

  3. Heat olive oil in a small saucepan or skillet over medium heat. Add the garlic and sauté for a minute or so, or until garlic is fragrant and very lightly brown on the edges (it will burn quickly so watch carefully!). Remove from heat immediately and pour into a small bowl to stop cooking.

  4. Once pasta is finished cooking, drain and place back into the pot or a large bowl. Add the roasted tomatoes and squash, arugula, toasted pine nuts, basil, grated parm, garlic oil, a couple big pinches of salt and freshly cracked pepper, and toss to combine. Season to taste with additional salt and pepper if desired, and serve with extra parmesan and basil leaves on top. 

Recipe Notes

*I love the red lentil pasta from Trader Joe's - it's called "Trader Joe's Organic Red Lentil Sedanini", but any pasta will work here!