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🍽️ Lentil pasta with artichokes and olives

573 kcal · 30 min · 4 servings

Ingredients

• 250 g red lentil pasta (or pea or whole grain pasta)
• salt
• 1 orange bell pepper
• 1 zucchini
• 200 g artichoke hearts (jar, drained weight)
• 20 g basil (1 bunch)
• 250 g mini mozzarella balls
• 2 tbsp olive oil
• 50 g almond kernels
• 1 tbsp white balsamic vinegar
• pepper
• 100 g marinated olives (black and green, pitted)

Instructions

1. 1. Boil plenty of water in a pot and add salt.
2. 2. Cook the lentil pasta in it according to the package instructions until al dente.
3. 3. Drain the pasta in a colander and let it drain well.
4. 4. Wash the bell pepper and cut it in half lengthwise.
5. 5. Remove the seeds from the bell pepper.
6. 6. Cut the deseeded bell pepper into small cubes.
7. 7. Wash the zucchini.
8. 8. Cut the zucchini in half lengthwise.
9. 9. Cut the zucchini halves into thick slices.
10. 10. Drain the artichoke hearts from the can or jar.
11. 11. Cut the artichoke hearts in half lengthwise.
12. 12. Wash the basil.
13. 13. Shake the basil dry.
14. 14. Pluck the leaves from the basil stem.
15. 15. Drain the mozzarella.
16. 16. Heat oil in a large pan.
17. 17. Add the zucchini slices, the bell pepper cubes, and the almonds to the hot pan.
18. 18. Sauté the vegetables and almonds for about five minutes over medium heat.
19. 19. Add the drained pasta and the artichoke hearts to the pan.
20. 20. Sauté everything together for another two minutes.
21. 21. Deglaze the pan with vinegar.
22. 22. Season the mixture with salt and pepper.
23. 23. Distribute the mozzarella, olives, and basil leaves over the pasta.

Nutrition per serving

• kcal: 573
• Protein: 26 g · Fett/Fat: 31 g · Carbs: 47 g