Lentil-Walnut “Bolognese” Fettuccine with Artichoke Mixed Greens

Ingredients

• 6 oz Marinated artichoke hearts
• 0.5 cup Brown lentils, dried
• 2 medium Carrots (Peeled, trimmed, and small diced.)
• 2 sticks Celery (Trimmed and small diced.)
• 10 oz Fettuccine pasta
• 2 cloves Garlic (Peeled and minced.)
• 1 small bunch Italian flat-leaf parsley (Leaves removed from stems; half is used in the pasta and half reserved for garnish.)
• 5 oz Spring mix (mixed greens)
• 2 Tomatoes (Medium diced.)
• 2 8 oz cans Tomato sauce
• 0.25 cup Walnuts
• 1 medium Yellow onion (Peeled, halved, and small diced.)
• Dried basil (Amount not specified; used as a spice in the bolognese and dressing.)
• Black pepper (Amount not specified.)
• Dijon mustard (Amount not specified; used in the dressing.)
• Extra virgin olive oil (Amount not specified; used to coat the pot.)
• Mayonnaise (Amount not specified; used in the dressing.)
• Dried oregano (Amount not specified; used as a spice in the bolognese and dressing.)
• Pure maple syrup (Amount not specified; used in the dressing.)
• Salt (Amount not specified; used in the pasta cooking water.)
• White wine vinegar (Amount not specified; used in the dressing.)
• Water (Amount for the bolognese is not specified.)

Steps

1. 1

   Wash and dry the fresh produce.

2. 2

   Peel and trim the carrots, then small dice them. Trim and small dice the celery. Place both in a medium bowl.

3. 3

   Medium dice the tomatoes and add them to the bowl with the carrot and celery.

4. 4

   Peel, halve, and small dice the onion, then add it to the bowl.

5. 5

   Preheat a large pot over medium heat.

6. 6

   When the pot is hot, add enough olive oil to coat the bottom and swirl to distribute it.

7. 7

   Add the prepared vegetables and the listed spices. Cook, stirring occasionally, for 4–5 minutes, until the vegetables are starting to soften. Reserve the bowl for later use.

8. 8

   Add the tomato sauce, water, dried lentils, and walnuts to the pot. Stir to combine the bolognese.

9. 9

   Bring the bolognese to a boil over high heat, then reduce the heat to medium-low. Simmer, stirring occasionally, for about 18 minutes, until the lentils are soft.

10. 10

    While the bolognese cooks, fill another large pot about halfway with hot tap water. Cover and bring it to a boil.

11. 11

    Uncover the pot, add salt and the fettuccine, and stir for a few seconds. Cook for 8–10 minutes, or until the pasta reaches the desired firmness. Drain in a colander.

12. 12

    Meanwhile, peel and mince the garlic and place it in the reserved bowl.

13. 13

    Add the mayonnaise, white wine vinegar, Dijon mustard, maple syrup, and the listed spices to the bowl. Whisk to combine the dressing.

14. 14

    Drain and thinly slice the artichoke hearts. Add them to the bowl with the dressing and set aside.

15. 15

    Shave the parsley leaves from the stems, discard the stems, and mince the leaves.

16. 16

    When the lentils are soft, use a potato masher to mash the bolognese until semi-smooth, about 1 minute.

17. 17

    Add the drained pasta and half of the minced parsley to the bolognese. Toss to combine, then remove the pot from the heat. Reserve the remaining parsley for garnish.

18. 18

    Add the mixed greens to the bowl with the dressing and artichokes. Toss to combine the salad.

19. 19

    Divide the pasta and salad among plates. Top the pasta with the remaining parsley and serve.

Notes

The source does not specify quantities for the oil, water, salt, spices, or dressing ingredients. Total time is listed as 35 minutes by the source.

Nutrition per serving

• main
• vegetarian
• pasta
• Italian-inspired
• simmered
• salad
• weeknight meal