Roasted Vegetable Pasta

Preparation Preheat the oven to 400°F (200°C).

Roasting Vegetables In a large bowl, combine the diced beetroots, sliced bell peppers, grated ginger, diced potatoes, and diced sweet potatoes. Drizzle with olive oil and toss to coat. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

Cooking Pasta While the vegetables are roasting, cook the penne pasta according to the package instructions. Drain and set aside.

Assembling In a large pan, heat some olive oil over medium heat. Add the cooked lentils and sauté for 2-3 minutes. Add the roasted vegetables and cooked penne pasta to the pan. Stir to combine and heat through. Season with salt and pepper to taste. Serve the roasted vegetable pasta hot, garnished with fresh spinach leaves.