Ingredients
450 g gemelli pasta
5 1/2 cups water
2 vegetable bouillon cubes or 2 tablespoons of vegetable bouillon paste
1/2 tsp sea salt
Juice of 1 medium lemon, 1/3 cup of lemon juice
1/4 cup of fresh mint finely chopped or 3 tbsp dried mint
1 cup or more grated halloumi cheese
450 g gemelli pasta
5 1/2 cups water
2 vegetable bouillon cubes or 2 tablespoons of vegetable bouillon paste
1/2 tsp sea salt
Juice of 1 medium lemon, 1/3 cup of lemon juice
1/4 cup of fresh mint finely chopped or 3 tbsp dried mint
1 cup or more grated halloumi cheese
Instructions
In a large pot, add 5 1/2 cups of water and vegetable bouillon cubes. Bring to a boil and stir to dissolve bouillon cubes. Season with salt and add in pasta.
Cook pasta for 8-10 minutes until al dente and broth has slightly thickened. Turn off heat and stir in lemon juice and mint.
Plate and top with a generous amount of grated halloumi cheese. Serve immediately while hot.
Tip
Add in leftover roast chicken for protein for an even more fulfilling meal.
