Green Pasta Salad

Ingredients

• 400 g whole‑grain fusilli
• Salt
• 2 small green zucchini (200 g each)
• 3 spring onions (or 1 green bell pepper)
• 3 tbsp olive oil
• 100 g Baby spinach
• 1 bunch parsley (20 g)
• 1 bunch basil (20 g)
• 0.5 bunch chives (10 g)
• 200 g yogurt (3.5 % fat)
• 2 tbsp lemon juice
• Pepper
• 60 g parmesan (or another hard cheese)

Instructions

1. 1.

   Cook pasta according to package instructions in boiling salted water for about 7 minutes until al dente, drain in a colander, rinse under cold water and let drain.

2. 2.

   Clean and wash zucchini and spring onions. Slice zucchini into rounds and cut spring onions into rings. Heat 1 tbsp oil in a pan and sauté zucchini and spring onions over medium heat for about 2–3 minutes.

3. 3.

   Wash spinach and spin dry. Wash herbs, shake dry and pluck parsley and basil leaves. Set aside some parsley for garnish. Roughly chop chives.

4. 4.

   For the dressing combine yogurt, herbs, 10 g spinach, lemon juice and remaining olive oil in a tall container and blend with an immersion blender until smooth. Adjust consistency with cold water if desired and season with salt and pepper.

5. 5.

   Combine pasta, sautéed vegetables, remaining spinach and dressing in a bowl.

6. 6.

   Serve green pasta salad on plates, grate cheese over it and sprinkle with leftover parsley.