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Crete lamb's lettuce with feta cheese and pasta

Crete lamb's lettuce with feta cheese and pasta

Preparation time:
20 min
Difficulty level:

Nutritional values:

44 g
24 g
34 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)1 ½ (30 g)
Olive oilOlive oil 1 Teaspoon
Sugar (white)Sugar (white) 1 Pinch(s)
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Onion (fresh)Onion (fresh)¼ (25 g)
Garlic (fresh)Garlic (fresh)⅕ (0,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Vinegar, spirit vinegar, white wine vinegarVinegar, spirit vinegar, white wine vinegar ½ Teaspoon
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 50 g
Lemon (fresh)Lemon (fresh)⅒ (1 g)
Herbs mixHerbs mix 1 Pinch(s)
Mustard, mustard (sweet)Mustard, mustard (sweet) ½ Tablespoon
Lamb's lettuce (fresh)Lamb's lettuce (fresh) 70 g
Rigatoni, spelt (raw)Rigatoni, spelt (raw) 50 g


Step 1:
Thoroughly wash, clean and spin dry lamb's lettuce. Onion cut into rings. Dice bell bell pepper. Cut cherry tomatoes in half. Boil egg 6-8 minutes. Cook pasta according to instructions.
Step 2:
For the dressing crush the garlic clove. Thoroughly mix vinegar, mustard, salt, pepper, sugar and lemon juice until crystals are dissolved. Then whisk with olive oil.
Step 3:
Arrange salad and pasta on a plate. Drizzle with the dressing and sprinkle with crumbled feta cheese. Quarter boiled egg and garnish.

Macronutrient distribution:

The recipe Crete lamb's lettuce with feta cheese and pasta is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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