Name: Mediterranean pasta with haloumi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400 gram penne pasta; 1/4 cup vegetable oil; 3 clove garlic, crushed; 200 gram swiss brown mushrooms, sliced; 2 medium zucchini, sliced; 1 medium red capsicum, finely chopped; 120 gram haloumi, sliced; 60 gram baby spinach leaves; 150 gram shaved salami, chopped; 1/2 cup shredded basil; 3 teaspoon grated lemon zest

Ingredients

400 gram penne pasta

1/4 cup vegetable oil

3 clove garlic, crushed

200 gram swiss brown mushrooms, sliced

2 medium zucchini, sliced

1 medium red capsicum, finely chopped

120 gram haloumi, sliced

60 gram baby spinach leaves

150 gram shaved salami, chopped

1/2 cup shredded basil

3 teaspoon grated lemon zest

Method

1.Cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain.

2.Meanwhile, heat 2 tablespoons of the oil in a large frying pan over moderate heat. Add garlic; cook and stir for 20 seconds or until fragrant. Add mushroom, zucchini and capsicum; cook and stir for 4-5 minutes, or until softened. Remove from pan; Cover to keep warm.

3.Wipe pan clean with paper towels. Heat remaining oil in pan. Add haloumi; cook for 1 minute each side or until golden.

4.Toss hot pasta with spinach, salami, vegetables, basil and zest. Spoon into shallow serving bowls. Serve pasta topped with haloumi.

Try using crumbled ricotta or feta instead of haloumi. You can use any short pasta you like. For best result, assemble recipe just before serving.
Note

Women's Weekly Food