Pasta is the epitome of both flexibility and comfort food. Whole grain pasta with a tonne of summer vegetables is my brother’s current specialty so we have been enjoying it a lot lately and I wanted to change it up a bit by incorporating legumes (lentils and beans) in a couple different ways. First, I chose pasta made from lentils, out of all legumes lentils probably have the most subtle flavour and texture so the pasta was even better than I expected. Being the type to get really excited about any new food product I could barely contain myself when I saw this and black bean pasta at the grocery store. The price tags were missing so I didn’t realize that each (small) box was $10 until I had already paid, and that since the main ingredients are the only ingredients the black bean pasta would have a very, very strong flavour that I found quite unappealing. They seem to be getting more popular and more widely available under more standard pasta prices and I recommend the lentil version as a nice option for trying something new or for those who want to reduce grain consumption or get a bit more protein. Twisted pasta like this rotini holds dressing well so it doesn’t slip off and pool at the bottom of the bowl, making it great for pasta salads with thin vinaigrettes.
The second way I added in legumes was in the form of fresh cranberry beans. This is the time of year to get fresh beans, when canned and dried versions are unnecessary, the time when canned and dried versions are being processed. They are available at grocers and markets everywhere and cranberry beans are a good option because they are large and have a delicate nutty flavour, not to mention a beautiful pink marble pattern on their shells and several of the beans themselves. 
Legumes are a well known vegetarian source of protein and through the power of human creativity there are many ways to incorporate them into regular meals. Besides protein they are also high in fiber and low in fat, making them an ideal addition for those looking to lose weight or for dietary ways to combat high cholesterol or blood pressure. 
Placing them in a pot with some fresh garlic and boiling them will cook the beans enough to make them easy to digest while maintaining a nicely firm texture and add in some extra flavour. I found them to be noticeably fresher tasting than the canned or rehydrated dry beans I usually use- they still had a presence and added something to the dish but they didn’t have as strong of a bean flavour. If time and accessibility weren’t issues I would only use fresh ones like these from now on.
Oven roasting vegetables takes quite some time to get the maximum effect of enhanced flavour but grilling or sautéing them in a large wok with some oil are both effective and much faster options. Here I used a mixture of mini sweet peppers, cherry tomatoes, onion, pattypan squash and eggplant for a range of colour, texture and nutrients but any vegetables desired would work as long as you like how they taste together.
I used pre-made Italian dressing to cut down at least one area on time and effort but for a salad like this any balsamic or red wine vinaigrette would be nice. As far as commercial dressings go I have been using ones from the Maison Orphée brand recently, they are made in Canada and use good quality oils with other real food ingredients and nothing artificial.
- Roasted vegetables
- 4 cups bell pepper, deseeded and chopped (around 12 small or 4 large)
- 4 cups eggplant, diced (around ½ of 1 large)
- 4 cups summer squash, chopped (around 12 pattypans or 1 large zucchini)
- 2 cups cherry tomatoes, sliced
- 1 walla walla onion, halved lengthwise then sliced
- Sea salt
- Cranberry beans
- 4 handfuls or 5 heaping cups cranberry beans, once shelled there will be 2 cups of beans
- 3-4 garlic cloves
- Pasta
- 2 227 g box lentil rotini (or any wholegrain pasta type and shape)
- ½ cup Italian salad dressing
- Optional: fresh basil and/or parsley
- Roasted vegetables
- Preheat oven to 425°. Arrange the vegetables on a parchment paper lined baking sheet, sprinkle lightly with salt and roast for 90 minutes, stirring every 20-30 minutes so they cook evenly and don't burn. Keep a closer eye for the last 30 minutes, as more of the liquids cook down the vegetables will burn more easily.
- Cranberry beans
- Use a sharp paring knife to cut along the seam of the beans then split the pod open, remove the seeds and discard the pod. Repeat until all the beans are shelled then place the beans in a large pot. Peel the garlic cloves and place them on the counter then hold the flat side of a large cutting knife over each clove and press down with your free hand until the clove smashes. This helps release the garlic's flavour. Add all the garlic to the beans and fill the pot with water until it is 1 inch above the top of the beans. Place the pot on the stove over high heat and bring to a boil then reduce to medium heat and leave to simmer for 20 minutes. Check for doneness by tasting one of the beans, it should be easy to bite through and no longer starchy, if so continue to simmer for another 5-10 minutes. Drain, remove the garlic and set aside.
- Pasta
- When there are around 20 minutes left on the vegetables bring a large pot filled ¾ with water to a boil. Check the pasta packaging for cooking times (usually around 10 minutes), when there is that amount of time left on the vegetables throw it into the boiling water. Once cooked, drain the pasta then add back to the large pot and add in the beans and vegetables and toss in the dressing until evenly combined. Serve hot or cold and store in the refrigerator for up to a couple days.
