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Ingredients
Lentil Pasta with Artichokes and Olives
- 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)
Cook pasta according to package directions in plenty of boiling salted water until al dente. Then drain in a colander and let drain.
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.
Heat oil in a frying pan. Sauté zucchini, diced peppers and almonds for about 5 minutes over medium heat.
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.
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.9 g | (60 %) |
Healthy, because
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.
Even smarter
Want a vegan version? Simply replace the mozzarella balls with fried tofu cubes.