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Suggest a better description1. Spread the courgette slices in a shallow dish, sprinkle with a little salt and pour over enough vinegar to cover. Leave to marinate for at least 30 minutes. 2. Cook the pasta in plenty of boiling salted water for 10-12 minutes or according to the packet instructions, until al dente (tender but still slightly firm to the bite). Drain, cool quickly under cold running water and drain again. Put the pasta in a salad bowl with the olive oil and toss it lightly so that every piece is separated and coated with oil. 3. Drain the courgettes and add them to the pasta with the eggs, mozzarella and mint or chives. Mix well and serve immediately. NOTES : A delicious light salad perfect for summer entertaining.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 4 servings | ||
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Calories: 90 | ||
Calories from Fat: 90 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 2.6mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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