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.
-
20 minMain dishgarlic, Red pepper, onion, fresh fennel bulb, lemon, traditional olive oil, buffelricotta tortelloni, pine nuts, sardines in olive oil,ricotta tortelloni with sardines and fennel
-
20 minMain dishSpaghetti, leeks, traditional olive oil, herbal garlic cream cheese, fresh basil,spaghettini with leek-cheese sauce
-
30 minMain dishcrumbly potato, sauerkraut, butter, lean smoked bacon, milk,sauerkraut stew with bacon
-
15 minMain dishmix for multigrain pancakes, semi-skimmed milk, coconut oil, frozen oriental wok vegetables, vega finely chopped, sweet chilli sauce, fresh coriander,multigrain pancakes with vegetables
Nutrition
865Calories
Sodium0% DV0g
Fat74% DV48g
Protein46% DV23g
Carbs28% DV83g
Fiber0% DV0g
Loved it