- 1 box red lentil penne
- 1 eggplant, diced
- 2 tomatoes, diced
- 1 broccoli head, chopped
- 1 can artichoke hearts, chopped
- 1 can black olives
- 1/2 container mushrooms, sliced
- 1 cup streamed spinach
- 1 jar pesto
- Olive oil
- 1/2 cup balsamic vinaigrette
- to taste Salt, pepper and garlic powder,
Wash and cut broccoli, eggplant, 1 tomato, and mushrooms.
Toss in bowl with salt, pepper, olive oil. Roast for 30 min at 425.
While veggies are cooking, cook pasta
When veggies have 15 min left, add in artichokes and 1/2 can black olives.
Once pasta and veggies are done, mix all together with steamed spinach. Add in remaining diced tomato and rest of black olives. Add in pesto and balsamic vinaigrette.
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