Elbow pasta salad with courgette and strawberries
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 40 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 7 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Elbow pasta dry 300 g
- Courgette 400 g
- Strawberry 12, hulled 180 g
- Capers drained 15 g
- Parmesan cheese 75 g
- Vinegar 20 g
- Extra virgin olive oil 20 g sautéing and 20 g dressing 40 g
- Basil 8 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Cook the elbow pasta in plenty of water according to the packet. Drain, briefly cool under water and drain thoroughly.
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Dice the courgette and sauté in 20 g oil over medium-high heat for 5–7 minutes until browned but still firm. Remove and let the intense heat subside.
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Wash, dry and chop the strawberries. Combine with the pasta, courgette and capers. Add the vinegar, other 20 g oil and salt, then fold gently.
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Divide between four plates and finish with grated Parmesan, sliced basil and parsley.
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