pasta power!

Dig in to a big, heaping bowl of comfort that's quick, convenient, and—thanks to the Prevention Test Kitchen— nutrient-dense and full of protein and healthy produce. Mangia!

- BY DREW ANNE SALVATORE RECIPES BY TINA MARTINEZ PHOTOGRAPHS BY MIKE GARTEN

ANTIPASTO SALAD

ACTIVE 25 MIN.

TOTAL 25 MIN.

SERVES 6

• 1 8.8-oz box red lentil rotini

• 2 tsp lemon zest plus

• 6 Tbsp lemon juice

• 6 Tbsp olive oil

• 1/2 cup pitted Castelvetrano olives, finely chopped

• 1 medium shallot, finely chopped

• 2 cloves garlic, grated

• 1 tsp dried oregano Kosher salt and pepper

• 2 14-oz cans artichoke hearts in water, rinsed and quartered

• 2 ribs celery, sliced on a diagonal

• 2 Persian cucumbers, halved lengthwise and sliced on a diagonal

• 1/2 cup basil leaves, chopped

1. Cook pasta per pkg. directions. Drain and rinse with cold water just to cool slightly.

2. In large bowl, whisk together lemon juice and oil. Stir in lemon zest, olives, shallot, garlic, oregano, and 3/4 tsp each salt and pepper; transfer half to small bowl and set aside.

3. Add pasta to remaining dressing and toss to combine; let sit 5 min.

4. Add artichokes, celery, cucumbers, and reserved dressing; toss to combine, then fold in basil.

TIP: For pasta made from legumes, we've found that the thinner the pasta, the more evenly it cooks. Be sure to rinse immediately after cooking; this helps remove any excess film and prevent the pasta from becoming gummy.

PER SERVING About 318 cal, 15.5 g fat (2 g sat), 0 mg chol, 677 mg sodium, 35 g carb, 8 g fiber, 3 g sugar (0 g added sugar), 12 g pro

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