Lentil Pasta with Artichokes and Olives

Name: Lentil Pasta with Artichokes and Olives
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g red lentil pasta (or pea or whole‑grain pasta as a substitute); Salt; 1 orange bell pepper; 1 Zucchini; 200 g canned artichoke hearts (drained weight); 20 g basil (1 bunch); 250 g mini mozzarella balls; 2 tbsp olive oil; 50 g almonds; 1 tbsp white balsamic vinegar; Pepper; 100 g pickled olives (black and green, pitted)

Prep: 15min

| Servings: 4 | Cook: 20min

The lentil pasta with artichokes and olives from Spoonsparrow is quick to make and simply delicious.

Ingredients

250 g red lentil pasta (or pea or whole‑grain pasta as a substitute)
Salt
1 orange bell pepper
1 Zucchini
200 g canned artichoke hearts (drained weight)
20 g basil (1 bunch)
250 g mini mozzarella balls
2 tbsp olive oil
50 g almonds
1 tbsp white balsamic vinegar
Pepper
100 g pickled olives (black and green, pitted)

Instructions

1.
Cook pasta according to package instructions in plenty of boiling salted water until al dente. Drain in a sieve and set aside.
2.
Meanwhile halve the bell pepper, remove seeds, wash and cube it. Peel, wash, halve the zucchini and cut into thick slices. Drain the artichoke hearts and halve them. Wash basil, pat dry, tear leaves. Drain mozzarella balls.
3.
Heat oil in a pan. Sauté zucchini, pepper cubes and almonds for about 5 minutes over medium heat.
4.
Add pasta and artichokes and sauté for another 2 minutes. Rinse with vinegar and season with salt and pepper. Top the pasta with mozzarella, olives and basil.