Protein-Packed Vegetarian Recipe

Lentil Pasta with Artichokes and Olives

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Average: 4.9 (9 votes)
(9 votes)
Lentil Pasta with Artichokes and Olives

Lentil pasta with artichokes and olives - Pasta with a difference - from lentils!

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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
573
calories
Calories

Healthy, because

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Nutritional values

Lentils, here in the form of pasta, are a good source of protein, carbohydrates and fiber. They are also an excellent source of B vitamins and iron. Artichokes contain a lot of fiber, which aids digestion and lowers blood sugar.

Want a vegan version? Simply replace the mozzarella balls with fried tofu cubes.

1 serving contains
(Percentage of daily recommendation)
Calorie573 cal.(27 %)
Protein26 g(27 %)
Fat31 g(27 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage17.9 g(60 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E6.4 mg(53 %)
Vitamin K12.1 μg(20 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin9 mg(75 %)
Vitamin B₆0.5 mg(36 %)
Folate93 μg(31 %)
Pantothenic acid0.9 mg(15 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C84 mg(88 %)
Potassium713 mg(18 %)
Calcium363 mg(36 %)
Magnesium145 mg(48 %)
Iron5.2 mg(35 %)
Iodine100 μg(50 %)
Zinc4.5 mg(56 %)
Saturated fatty acids11.2 g
Uric acid128 mg
Cholesterol41 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
20 ozs Pasta from red lentils (alternatively pea or wholemeal pasta)
salt
1 orange Bell pepper
1 Zucchini
14 ozs Artichoke hearts (glass, drained weight)
10 ozs Basil (1 bunch)
9 ozs Bocconcini
2 Tbsps olive oil
3 ozs almonds
1 Tbsp white balsamic vinegar
peppers
4 ozs pickled Olives (black and green, pitted)
How healthy are the main ingredients?
PastaArtichoke heartsOlivealmondBasilolive oil

Preparation steps

1.

Cook pasta according to package directions in plenty of boiling salted water until al dente. Then drain in a colander and let drain.

2.

Meanwhile, halve, seed, wash and dice bell bell pepper. Clean zucchini, wash, halve and cut into thick slices. Drain and halve artichoke hearts. Wash basil, shake dry, pluck leaves. Drain mozzarella.

3.

Heat oil in a frying pan. Sauté zucchini, diced peppers and almonds for about 5 minutes over medium heat.

4.

Add pasta and artichoke hearts and continue to steam for 2 minutes. Deglaze with vinegar and season with salt and pepper. Add mozzarella, olives and basil over the pasta.

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