Easy peasy one-pot pasta with lots of veggies, parsley and lentils. We roast it with white wine vinegar to resemble caponata and use squash, carrots and radish - feel free to use what you have on hand. After a first roasting, tomatoes, olives and capers are added to make a scrumptious sauce that gets mixed with pasta and lentils. ENJOY!
Instructions
If you are cooking your lentils, wash and put on to boil
Chop squash, slice onions in wedges, cut carrots in rounds and half the radishes
Add to a backing tray with olive oil, 3 tbsp of white wine vinegar and salt
Roast for 25 mins at 200°C
Add 2 cans of tomatoes, the olives and capers
Mix and roast for 30-40 mins at 180°C
Cook pasta
Chop parsley
Once done, mix caponata with drained lentils, parsley and pasta
Serve!
Ingredients
Squash
3 onions
Few carrots
Radishes
Parsley
100gr Olives
Few Tbsp capers
2 cans of tomatoes
White wine vinegar
Olive oil
Salt
Lentils