1 serving total
1,334 Cals/serving
60g Protein
49g Fat
126g Carbs
All recipes can be found at provecho.co/saltnpiipa
Salad:
1/2 head Romaine lettuce (chopped)
1/2 Red onion (diced)
1/2 Cucumber (sliced and quartered)
30 Cherry tomatoes (cut in half)
1/4 cup Fresh parsley (chopped)
Crunchy Pasta:
100g Pennoni rigati pasta
1 tbsp Olive oil
1/4 cup Parmesan cheese (grated)
1 dash Salt
Dressing:
1 1/4 cup Greek yogurt
1/2 cup Light mayonnaise by Hellmann’s
1/2 Lemon (juiced)
1 sprig Baby dill (chopped)
5 cloves Garlic (minced)
1 dash Salt
1 dash Black pepper
1. In a bowl, mix all of your dressing ingredients and set aside.
2. Cook the pasta in salted water until al dente, then drain well.
3. While the pasta is still warm, toss it with olive oil, grated Parmesan, and salt.
4. Place the pasta in the oven at 400°F and bake until golden brown and crispy.
5. Put the romaine lettuce, red onion, cucumber, cherry tomatoes, and parsley into a large bowl.
6. Pour the dressing over the salad and gently toss everything together.
7. Finally, top the salad with the crunchy Parmesan pasta and more Parmesan cheese. Enjoy!