Lentil and Rosemary Pasta with Sun-Dried Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Earthy lentils and sun-dried tomatoes create a rich base for this simple pasta, enhanced by fresh rosemary and a hint of Parmesan. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs penne pasta, brown lentils, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and 1 tsp dried rosemary, cooking for 2 minutes until the tomatoes soften.
  4. Step 4: Add 1 cup cooked brown lentils and 1/2 cup vegetable broth to the skillet, stirring to combine and simmer for 3 minutes until the broth reduces slightly.
  5. Step 5: Add the drained penne pasta to the skillet along with 1/4 cup grated Parmesan cheese and 1/2 cup reserved pasta water. Toss for 1 minute until the cheese melts and coats the pasta.

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