Filter
Reset
Sort ByRelevance
Steven Cutillo
Pasta salad with zucchini, feta and melon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente, drain, stir in 2 tablespoons of oil and let cool.
-
Spoon the zucchini slices through 2 tablespoons of oil.
-
Heat a grill pan. Roast the zucchini on both sides for 1-2 minutes and set aside.
-
Roast the pancetta in the still hot grill pan until crispy and place on kitchen paper.
-
Mix the cooled pasta with the courgette, to, feta, melon and rocket.
-
Mix the rest of the oil with the lemon juice, the pesto, salt and pepper. Scoop this dressing through the pasta salad.
-
Crumble the pancetta and sprinkle it before serving over the dish.
-
25 minMain dishcucumber, White wine vinegar, fresh celery, snacka gherkins red pepper, Greek yogurt (0% fat), vegetable burger, traditional olive oil, multigrain floor cadet, lettuce, Red onion, vine tomato, cress,rich vegetable burger -
90 minMain dishbroiler chicken, breakfast bacon, carrots, shallot, Red onion, Chestnut mushroom, garlic, peanut oil, butter, wheat flour, red full wine, poultry feast, dried laurel leaves, fresh thyme, granulated sugar, parsley,coq au vin (chicken in red wine sauce) -
25 minMain dishbaby potatoes, medium sized egg, frozen crushed green bean, radish, Cherry tomatoes, cucumber, capers, tuna in sunflower oil, mild yogurt, mayonnaise, salad mix,summer niçoise with baby potatoes and tuna -
245 minMain dishlemon, tap water, salt, granulated sugar, tap water, dried laurel leaves, peppercorns, frozen pheasant thigh from the specialist, wheat flour, unsalted butter, rainbow root mix, onion, garlic, chicken broth from tablet, dried cranberries, whiskey, fresh cream,pickled pheasant with cranberry whiskey sauce
Nutrition
865Calories
Sodium0% DV0g
Fat74% DV48g
Protein46% DV23g
Carbs28% DV83g
Fiber0% DV0g
Loved it