Shells with zucchini, mint and almonds

Name: shells with zucchini, mint and almonds
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g shell paste; 1 onion; 2 toe garlic; 400 g artichoke heart in tin; 1 el traditional olive oil; 300 g zucchini; 150 g oven roasted almonds; 15 g fresh fresh mint tray; 3 el olive oil fresh lemon bottle of 250 ml

Italian shell pasta with zucchini, mint and almonds

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package.
Meanwhile, chop the onion and finely chop the garlic. Let the artichoke hearts drain.
Heat the olive oil in a frying pan and fry the onion for 2 minutes. In the meantime, season the courgette with a cheese slicer in ribbons.
Add the zucchini and garlic to the onion and cook over medium heat for 5 minutes. Change regularly.
Meanwhile cut the artichoke hearts into quarters and chop the almonds coarsely.
Add the artichoke hearts, pepper and possibly salt to the vegetable mixture and heat for another 2 minutes. Cut the leaves of the fresh mint into strips.
Mix the pasta, almonds, half of the fresh mint and the lemon oil through the vegetable mixture.
Garnish with the rest of the fresh mint and serve. Bon appétit! .