Leftovers with my little

Ingredients

• 200 g Dry Pasta (any short shape like fusilli or farfalle works best)
• 1 medium Cucumber (seedless, thinly sliced)
• 2 tbsp Olive Oil (extra‑virgin for best flavor)
• 1 tbsp Lemon Juice (freshly squeezed)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Boil the Pasta

   Bring a large pot of salted water to a rolling boil. Add the dry pasta and cook according to package directions until al dente, usually 8–10 minutes.

   Time: PT10M

   Temperature: boiling

2. Drain and Cool

   Drain the pasta in a colander and immediately rinse under cold running water for about 30 seconds to stop cooking and cool it down.

   Time: PT2M

3. Prepare the Cucumber

   While the pasta cooks, slice the cucumber thinly on a cutting board using a chef's knife. If the cucumber is very watery, pat the slices dry with a paper towel.

   Time: PT3M

4. Combine Ingredients

   In a mixing bowl, combine the cooled pasta, cucumber slices, olive oil, lemon juice, salt, and pepper. Toss gently until everything is evenly coated.

   Time: PT5M

5. Finish and Serve

   Sprinkle chopped parsley on top for color. Serve immediately at room temperature or chill for 10 minutes for a colder salad.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

9 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g