Green Bean and Egg Pasta with Cucumber Salad

Ingredients

• Cucumber1 cup (120 g)
• Lemon Juice1 tablespoon (15 g)
• Parsley1 tablespoon (4 g)
• Garlic1/2 clove (2 g)
• Pasta1/2 cup (80 g)
• Green Beans1/2 cup (50 g)
• Egg1 count (55 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt according to the time indicated on the package. Once done, remove and drain.

2. 2

   Step 2

   Boil the egg in a small pot for 8-10 minutes. Remove, let cool for a few minutes, peel and cut into pieces.

3. 3

   Step 3

   Cut off the ends of the green beans and place in a pot filled with boiling water for 6 minutes until tender. Remove and drain.

4. 4

   Step 4

   For the salad, slice the cucumber. Season with lemon juice and salt and pepper to taste.

5. 5

   Step 5

   You can replace the indicated half of cucumber with zucchini.

6. 6

   Step 6

   Chop the garlic and parsley, mix with the olive oil to get the dressing.

7. 7

   Step 7

   Serve the pasta with egg and green beans, dress the pasta with the garlic and parsley mixture. Serve with the cucumber salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Bean and Egg Pasta with Cucumber Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.