Name: Supreme Veggie Pizza Pasta
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Italian
Ingredients: 1 large or 2 small red or green bell peppers, seeds removed, sliced very thin; 1 very small red onion or 1/4 of a large red onion, sliced very thin; 1 (15-ounce) can baby artichoke hearts in water, drained, peeled and quartered; 1 can sliced black olives, drained; 1 tablespoon fresh herbs, we like fresh thyme and oregano leaves; 1 1/2 - 2 tablespoons olive oil; coarse Kosher salt and pepper to taste; 1 box Explore Cuisine, Organic Red Lentil Spaghetti; 1 (13-ounce) jar pizza sauce, warmed; 1/2 cup very small mozzarella balls for serving or larger ones, halved.; Savory pizza sprinkles, optional, but recommended: 1 tablespoon grated Parmesan, 1 teaspoon of red pepper flakes, 1/2 teaspoon flaky sea salt, coarsely ground black pepper.

Supreme Veggie Pizza Pasta

A top down photograph of a bowl of red lentil pasta tossed with pizza sauce and topped with roasted bell peppers, onions, artichokes, black olives, and mozzarella balls

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A mandolin really helps make slicing the vegetables super thin easy! Serve this Supreme Veggie Pizza Pasta with a big green salad on the side for a perfect meal.

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Author: This Mess is Ours
Prep Time: 8 min
Cook Time: 10 min
Total Time: 18 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop + Oven
Cuisine: Italian

Ingredients

1 large or 2 small red or green bell peppers, seeds removed, sliced very thin

1 very small red onion or 1/4 of a large red onion, sliced very thin

1 (15-ounce) can baby artichoke hearts in water, drained, peeled and quartered

1 can sliced black olives, drained

1 tablespoon fresh herbs, we like fresh thyme and oregano leaves

1 1/2 - 2 tablespoons olive oil

coarse Kosher salt and pepper to taste

1 box Explore Cuisine, Organic Red Lentil Spaghetti

1 (13-ounce) jar pizza sauce, warmed

1/2 cup very small mozzarella balls for serving or larger ones, halved.

Savory pizza sprinkles, optional, but recommended: 1 tablespoon grated Parmesan, 1 teaspoon of red pepper flakes, 1/2 teaspoon flaky sea salt, coarsely ground black pepper.

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Instructions

Preheat the oven to 475°F and bring a large pot of salted water to a rolling boil.

On a sheet pan, lay the sliced peppers, onions, artichokes, and olives in rows. Sprinkle the tops of the vegetables with olive oil, coarse kosher salt, and pepper to taste. Toss each vegetable to coat, being careful not to combine the rows of vegetables too much. Sprinkle the fresh herbs across the sheet pan.

When the pasta water is boiling, place the pan of vegetables into the preheated oven and then add the pasta to the water. Set a timer for 8 minutes and then check the pasta's texture. If al dente drain the pasta water and gently rinse the pasta to stop the cooking process. If the pasta isn't tender, cook for another 1-2 minutes. Once the pasta has been drained and rinsed, toss the pasta with the warmed pizza sauce then remove the vegetables from the oven.

To make the savory pizza sprinkles, stir Parmesan cheese, red pepper flakes, flaky sea salt and coarsely ground black pepper together. Set aside.

Serve the pasta with the sheet pan of pizza vegetables, mozzarella, and savory sprinkles, if using, on the side. That way each serving can customized to that eaters liking.

Nutrition

Serving Size: 1 heaping bowl
Calories: 345
Sugar: 5.7 g
Sodium: 1198 mg
Fat: 8.6 g
Carbohydrates: 46.5 g
Protein: 23.6 g
Cholesterol: 5.1 mg

Find it online: https://thismessisours.com/supreme-veggie-pizza-pasta/