A delicious red lentil pasta with zucchini and green olives, a vegan and gluten-free first course, perfect for those who love healthy eating. Easy and quick to prepare, ideal for both lunch and dinner.
Wash the zucchinis, trim the ends and cut them into chunks.
Cook them in a pan with extra virgin olive oil, a few tablespoons of hot water, and a pinch of pepper.
Drain the olives well and chop them.
Boil the pasta, drain it al dente.
Mix it with the vegetables and olives.
Serve with a sprinkle of oregano and pepper.
Consume within 2 days, store in the refrigerator
Red lentil pasta with zucchini and green olives can be eaten hot or cold, and is also great as a salad. It is recommended to cook the pasta al dente to maintain texture and flavor.
Italia, Puglia
| Energy (kcal) | 165.6 |
| Carbohydrates (g) | 19.16 |
| of which Sugars (g) | 1.61 |
| Fat (g) | 5.03 |
| of which Saturates (g) | 0.71 |
| Protein (g) | 9.24 |
| Fiber (g) | 5.8 |
| Sale (g) | 0.01 |
