Lentil and Rosemary Pasta with Sun-Dried Tomatoes
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 (vegetarian) ready in about 35 minutes pairs penne pasta, (cooked) 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.
Ingredients
- 12 oz penne pasta
- 1 cup (cooked) brown lentils
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1/2 cup (chopped) sun-dried tomatoes
- 1 tsp dried rosemary
- 1/2 cup vegetable broth
- 1/4 cup (grated) Parmesan cheese
Instructions
- 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.
- 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.
- Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and 1 tsp dried rosemary, cooking for 2 minutes until the tomatoes soften.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil and Rosemary Pasta with Sun-Dried Tomatoes take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lentil and Rosemary Pasta with Sun-Dried Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Lentil and Rosemary Pasta with Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lentil and Rosemary Pasta with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lentil and Rosemary Pasta with Sun-Dried Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
