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Mediterranean style pasta salad

Mediterranean style pasta salad

Preparation time:
20 min
Difficulty level:

Nutritional values:

69 g
18 g
14 g


Tomatoes (fresh)Tomatoes (fresh)¼ (37,5 g)
Olive oilOlive oil 1 Tablespoon
Spinach, leaf spinach (frozen)Spinach, leaf spinach (frozen) 40 g
Farfalle, butterfly shaped pasta (raw)Farfalle, butterfly shaped pasta (raw) 85 g
Aceto balsamic vinegarAceto balsamic vinegar 1 Tablespoon
Garlic (fresh)Garlic (fresh)⅐ (0,4 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Pine nutsPine nuts 1 Teaspoon
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 40 g
Tomatoes (dried)Tomatoes (dried) 20 g
Zucchini (fresh)Zucchini (fresh)¼ (52,5 g)


Step 1:
Prepare pasta as described on the package. When the farfalle is cooked, drain and add the spinach so that this defrosts.
Step 2:
Dice the dried tomatoes (save the oil!). Wash fresh tomatoes, cut into slices and then cut in half again. Cut the zucchini and mushrooms into slices (zucchini may need to be sliced). halve again).
Step 3:
Fry both in a frying pan in oil until the zucchini and mushrooms are lightly browned. Add the finely chopped garlic, fry briefly and then remove the pan from the heat.
Step 4:
Gently toast pine nuts in a pan without fat until they turn brown. Add the tomatoes, mushrooms, zucchini, garlic and the pine nuts to the pasta and spinach mixture. Add 3 tablespoons of the oil from the sun-dried tomatoes and possibly. a dash of olive oil.
Step 5:
Finally, season to taste with balsamic vinegar, salt and pepper. Salad can be wonderfully varied for example with chicken breast, feta cheese, tuna or mozzarella cheese.

Macronutrient distribution:

The recipe Mediterranean style pasta salad is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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