Greens and pasta salad recipe

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 408 calories / serving
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Cook the pasta in boiling salted water according to packet instructions. Drain and toss with a little oil to stop it sticking.

Heat the oil in a pan and briefly fry the celery and courgette for 2-3 minutes until they retain just a little crunch. Add the olives, mint, lemon juice and salt and pepper and add to the pan with the pasta.

Toss thoroughly and serve.

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  • Ingredients

  • 150g short pasta, whatever shape you prefer
  • 2tbsp olive oil
  • 2 celery stalks, finely chopped
  • 1 courgette, cut into fine matchsticks
  • handful green olives, stoned
  • small bunch mint, finely chopped
  • juice of 1 lemon
  • salt
  • pepper
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  • Energy 1722kj 408kcal 20%
  • Fat 14.6g 21%
  • Saturates 2.2g 11%
  • Sugars 6.6g 7%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 62.9g Protein 10.4g Fibre 5.5g


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