Hearty Lentil and Roasted Vegetable Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Lentil and Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Pasta

Savor the comforting medley of whole wheat penne tossed with a hearty mix of lentils, tender roasted vegetables, and lightly seasoned tofu, finished with a fragrant blend of garlic and Italian herbs. This dish offers a delightful balance of textures and flavors—a satisfying meal perfect for any time of day while staying within your nutritional targets.

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NUTRITION

614kcal
Protein
36.7g
Fat
9.3g
Carbs
99.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne Pasta

1 cup Cooked Lentils

3 oz Firm Tofu

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1/2 tsp Olive Oil

2 cloves Garlic

1 tsp Italian Herb Blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the red bell pepper, zucchini, and red onion. Toss them with olive oil, minced garlic, Italian herb blend, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cook the whole wheat penne according to package instructions until al dente. Drain and set aside.

  • 5

    Cut the firm tofu into small cubes. In a nonstick pan over medium heat, lightly sauté the tofu for about 5 minutes until it starts to brown.

  • 6

    In a large bowl, combine the cooked lentils, sautéed tofu, roasted vegetables, and pasta. Toss gently to mix the flavors.

  • 7

    Adjust seasoning with salt and pepper if needed and serve warm.

Hearty Lentil and Roasted Vegetable Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Lentil and Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Hearty Lentil and Roasted Vegetable Pasta

Savor the comforting medley of whole wheat penne tossed with a hearty mix of lentils, tender roasted vegetables, and lightly seasoned tofu, finished with a fragrant blend of garlic and Italian herbs. This dish offers a delightful balance of textures and flavors—a satisfying meal perfect for any time of day while staying within your nutritional targets.

NUTRITION

614kcal
Protein
36.7g
Fat
9.3g
Carbs
99.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne Pasta

1 cup Cooked Lentils

3 oz Firm Tofu

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1/2 tsp Olive Oil

2 cloves Garlic

1 tsp Italian Herb Blend

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the red bell pepper, zucchini, and red onion. Toss them with olive oil, minced garlic, Italian herb blend, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cook the whole wheat penne according to package instructions until al dente. Drain and set aside.

  • 5

    Cut the firm tofu into small cubes. In a nonstick pan over medium heat, lightly sauté the tofu for about 5 minutes until it starts to brown.

  • 6

    In a large bowl, combine the cooked lentils, sautéed tofu, roasted vegetables, and pasta. Toss gently to mix the flavors.

  • 7

    Adjust seasoning with salt and pepper if needed and serve warm.