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Ingredientes
- 6 sm Courgettes, sliced finely
- 200 ml Balsamic or possibly red or possibly white wine vinegar, about (7 floz)
- 250 gm Dry farfalle, (8oz)
- 3 Tbsp. Oilve oil
- 2 med Size Large eggs, hard-boiled and minced
- 150 gm Mozzarella cheese, cubed (5z)
- 2 Tbsp. Minced fresh mint or possibly chives Salt
Direcciones
- 1. Spread the courgette slices in a shallow dish, sprinkle with a little salt and pour over sufficient vinegar to cover. Leave to marinate for at least 30 min.
- 2. Cook the pasta in plenty of boiling salted water for 10-12 min or possibly according to the packet instructions, till al dente (tender but still slightly hard to the bite). Drain, cold quickly under cool running water and drain again. Put the pasta in a salad bowl with the extra virgin olive oil and toss it lightly so which every piece is separated and coated with oil.
- 3. Drain the courgettes and add in them to the pasta with the Large eggs, mozzarella and mint or possibly chives. Mix well and serve immediately.
- NOTES : A delicious light salad perfect for summer entertaining.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 88 | 41% |
| Total Fat 9.75g | 12% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 255mg | 11% |
| Potassium 568mg | 16% |
| Total Carbs 16.49g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 11.34g | 8% |
| Protein 14.51g | 23% |
