Cretan Summer Pasta

Name: Cretan Summer Pasta with Feta, Olives and Cucumber
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Farfalle pasta; 1 Piece of Shallots; 2 Piece of Garlic cloves; 1 Piece of Small zucchini; 250 Grams of Cherry tomatoes; 1 Piece of Cucumber; 15 Grams of Fresh dill; 1 Piece of Lemon; 30 Grams of Parmesan; 2 Tbsp of Olive oil; 1 Tsp of Salt; 100 ML of Cooking cream; 200 ML of Water; 1 Piece of Vegetable stock cube; 15 Grams of Honey; 40 Grams of Kalamata olives; 1 Tsp of Black pepper; 50 Grams of Feta cheese

with Feta, Olives and Cucumber

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

Cals 868 · Prot 32 · Carbs 128 · Fat 29

Vegetarian

Family Friendly

20 min

Cretan Summer Pasta with Feta, Olives and Cucumber

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

Cals 868 · Prot 32 · Carbs 128 · Fat 29

Vegetarian

Family Friendly

Ingredients

Farfalle pasta 10*11*

250 Grams

Shallots

1 Piece

Garlic cloves

2 Piece

Small zucchini

1 Piece

Cherry tomatoes

250 Grams

Cucumber

1 Piece

Fresh dill

15 Grams

Lemon

1 Piece

Parmesan 4*

30 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Cooking cream 4*

100 ML

Water

200 ML

Vegetable stock cube 15*

0.5 Piece

Honey

15 Grams

Kalamata olives

40 Grams

Black pepper

0.5 Tsp

Feta cheese 4*

50 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3623 / 868
Fats (g)	28.6
of which saturated (g)	14.3
Carbohydrates (g)	128
of which sugars (g)	19.6
Fibers (g)	13.3
Proteins (g)	32.4
Salt (g)	4.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the farfalle pasta and cook for 8-10 min until 'al dente' or cooked to your liking.

2 Prep vegetables

Meanwhile, 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.

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.

4 Simmer

Add 100/200/200ml cooking cream, the measured water, 0.5 stock cube and the honey. Bring to a simmer and cook for 3-5 min or until the sauce has reduced a bit.

5 Combine

Add 1 tbsp of lemon juice, 0.5 tsp of grated lemon zest to the sauce. 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.

6 Serve

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

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