Pasta with zucchini,
lemon and mint
Cooking time
20′
Energy
314 kcal
Ingredients
2 packs Salmon in water Salmon Pocket TRATA
300 gr. farfalle
200 gr. zucchini
5 cherry tomatoes, cut in half
2 tbsp. mint, finely chopped
2 tbsp. coriander or parsley, finely chopped
1 tsp. ginger, grated
1 clove garlic
50ml lemon juice
Juice from one lime
Lemon zest
30ml olive oil + 1 tbsp. for pasta
Freshly ground black pepper
Salt
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Preparation
Grate the zucchini, put them in a colander, salt them and press them with your hand so that they drop all their liquids.
In a blender, mash the garlic, ginger, mint, coriander, add the lemon and lemon juice and the olive oil.
Pour the dressing over the zucchini and marinate them for 30′ in the fridge.
Boil the farfalle and add the 1 tbsp. olive oil and freshly ground pepper.
In a bowl, mix the farfalle, cherry tomatoes and the zucchini with their marinade, add salt, pepper and salmon.
Serve the farfalle with lemon zest at room temperature or cool.
Tips:
- You can use any corresponding pastas hape you like, such as penne or macaroni
- To enrich the dish, add katiki cheese, chopped Aegina pistachios or parmesan peels
Nutrition Tips
- Thanks to the omega-3 fatty acids contained in salmon, this dish is an ally to your cardiovascular health.
- In case vegetables are your ‘enemy’, grating them and adding them to your favorite dishes will help you enhance the nutritional value of your meals.
Pasta with zucchini,
lemon and mint
Cooking time
20′
Calories
314 kcal
Ingredients
2 packs Salmon in water Salmon Pocket TRATA
300 gr. farfalle
200 gr. zucchini
5 cherry tomatoes, cut in half
2 tbsp. mint, finely chopped
2 tbsp. coriander or parsley, finely chopped
1 tsp. ginger, grated
1 clove garlic
50ml lemon juice
Juice from one lime
Lemon zest
30ml olive oil + 1 tbsp. for pasta
Freshly ground black pepper
Salt
Preparation
Grate the zucchini, put them in a colander, salt them and press them with your hand so that they drop all their liquids.
In a blender, mash the garlic, ginger, mint, coriander, add the lemon and lemon juice and the olive oil.
Pour the dressing over the zucchini and marinate them for 30′ in the fridge.
Boil the farfalle and add the 1 tbsp. olive oil and freshly ground pepper.
In a bowl, mix the farfalle, cherry tomatoes and the zucchini with their marinade, add salt, pepper and salmon.
Serve the farfalle with lemon zest at room temperature or cool.
Tips:
- You can use any corresponding pastas hape you like, such as penne or macaroni
- To enrich the dish, add katiki cheese, chopped Aegina pistachios or parmesan peels
Nutrition Tips
- Thanks to the omega-3 fatty acids contained in salmon, this dish is an ally to your cardiovascular health.
- In case vegetables are your ‘enemy’, grating them and adding them to your favorite dishes will help you enhance the nutritional value of your meals.
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