Cretan Summer Pasta

with Feta, Olives and Cucumber

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Instructions

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1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the skioufichta pasta and cook for 12-14 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

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2 Prep vegetables

Peel and finely chop the shallots and garlic. Chop the zucchini. Halve the cherry tomatoes. Peel and finely chop the cucumber. Chop the dill and combine it with the cucumber. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemon. Grate the Parmesan.

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3 Start sauce

Heat a large pan with a drizzle of olive oil. Fry the shallots with a pinch of salt for 2 min. Add the garlic, zucchini and cherry tomatoes and cook for 2 min further.

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4 Add and simmer

Add 1/1.5/2 tbsp of lemon juice, 0.5/0.75/1 tsp of grated lemon zest, honey, 100/150/200 ml of pasta cooking water and the cooking cream. Bring to a simmer and cook for 3-5 min or until the sauce has reduced a bit.

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5 Combine

Toss the drained pasta in the sauce. Add the olives and the grated Parmesan. Season with a pinch of black pepper. Give everything a good mix up.

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6 Serve

Divide the pasta among plates. Crumble the feta over the top. Garnish with the cucumber and dill mix and the fresh basil leaves. Finish with a drizzle of good quality olive oil, a squeeze of lemon juice and a grind of black pepper.

Tips for fussy eaters

Prepare a separate batch and leave out any of the ingredients they dislike. Why not add some cooked chicken to theirs?

Pro tip

If you like a touch of heat, try garnishing the pasta with a pinch of chilli flakes.

All the ingredients of the classic Greek salad, and then some!

Cooking Time: 20 min

Cals 928 · Prot 25 · Carbs 110 · Fat 41

Ingredients

Number of people

Skioufichta pasta 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Small zucchini 1 Piece
Cherry tomatoes 250 Grams
Cucumber 1 Piece
Fresh dill 15 Grams
Lemon 1 Piece
Parmesan 30 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Honey 20 Grams
Cooking cream 200 ML
Kalamata olives 40 Grams
Black pepper 0.5 Tsp
Feta cheese 50 Grams
Fresh basil 15 Grams

All the ingredients of the classic Greek salad, and then some!

Cooking Time: 20 min

Cals 928 · Prot 25 · Carbs 110 · Fat 41

Instructions

photo

1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the skioufichta pasta and cook for 12-14 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

photo

2 Prep vegetables

Peel and finely chop the shallots and garlic. Chop the zucchini. Halve the cherry tomatoes. Peel and finely chop the cucumber. Chop the dill and combine it with the cucumber. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemon. Grate the Parmesan.

photo

3 Start sauce

Heat a large pan with a drizzle of olive oil. Fry the shallots with a pinch of salt for 2 min. Add the garlic, zucchini and cherry tomatoes and cook for 2 min further.

photo

4 Add and simmer

Add 1/1.5/2 tbsp of lemon juice, 0.5/0.75/1 tsp of grated lemon zest, honey, 100/150/200 ml of pasta cooking water and the cooking cream. Bring to a simmer and cook for 3-5 min or until the sauce has reduced a bit.

photo

5 Combine

Toss the drained pasta in the sauce. Add the olives and the grated Parmesan. Season with a pinch of black pepper. Give everything a good mix up.

photo

6 Serve

Divide the pasta among plates. Crumble the feta over the top. Garnish with the cucumber and dill mix and the fresh basil leaves. Finish with a drizzle of good quality olive oil, a squeeze of lemon juice and a grind of black pepper.

Tips for fussy eaters

Prepare a separate batch and leave out any of the ingredients they dislike. Why not add some cooked chicken to theirs?

Pro tip

If you like a touch of heat, try garnishing the pasta with a pinch of chilli flakes.

Ingredients

Number of people

Skioufichta pasta 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Small zucchini 1 Piece
Cherry tomatoes 250 Grams
Cucumber 1 Piece
Fresh dill 15 Grams
Lemon 1 Piece
Parmesan 30 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Honey 20 Grams
Cooking cream 200 ML
Kalamata olives 40 Grams
Black pepper 0.5 Tsp
Feta cheese 50 Grams
Fresh basil 15 Grams
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