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🍝 Spaghetti with Mediterranean Vegetables

850 kcal · 30 min · 4 servings

Ingredients

• 200 g Spaghetti
• 2 artichokes
• 1 white onion (finely chopped)
• 1 garlic clove (julienned)
• 2 anchovy fillets (chopped)
• 2 tbsp lemon juice
• 2 tsp fresh thyme (finely chopped)
• 6 tbsp olive oil
• 1 can tomatoes
• salt
• pepper
• 50 g Parmesan (freshly grated)
• 50 g black olives (pitted)

Instructions

1. 1. Mix water with lemon juice in a bowl.
2. 2. Break off the stems of the artichokes with a quick pull.
3. 3. Cut off the top half of the leaves.
4. 4. Remove the lower leaves.
5. 5. Peel the remaining leaves around the base with a sharp knife.
6. 6. Scrape out the fuzzy choke in the center with a teaspoon.
7. 7. Place the cleaned artichoke hearts immediately into the lemon water.
8. 8. Bring the water to a boil.
9. 9. Boil the artichoke hearts for about 10 minutes.
10. 10. Remove the artichokes and let them drain.
11. 11. Cut the artichokes into small pieces.
12. 12. Cut the onion and garlic into thin strips.
13. 13. Sauté the onions, garlic, and anchovies in oil until translucent.
14. 14. Add the tomatoes and crush them slightly.
15. 15. Let the sauce simmer for about 10 minutes.
16. 16. Add the artichokes and herbs to the sauce.
17. 17. Season the sauce with salt and pepper.
18. 18. Let everything simmer lightly again.
19. 19. Fold the olives into the sauce.
20. 20. Cook the spaghetti al dente.
21. 21. Mix the pasta with the sauce.
22. 22. Serve the dish with Parmesan and olives.

Nutrition per serving

• kcal: 850
• Protein: 30 g · Fett/Fat: 43 g · Carbs: 84 g