Italian Pasta Salad with Zucchini, Tomatoes and Parmesan
Italienischer Nudelsalat mit Zucchini, Tomaten und Parmesan von Spoonsparrow eignet sich super zum Mitnehmen, zum Beispiel ins Büro.
Ingredients
- 400 g Whole wheat Fusilli
- Salt
- 5 tbsp olive oil
- 250 g cocktail tomatoes
- 2 Zucchini
- Pepper
- 1 Organic lemon
- 1 clove garlic
- 3 tbsp balsamic vinegar
- 1 tsp Honey
- 1 bunch Herbs (e.g. basil, parsley)
- 20 g Parmesan cheese (1 piece)
Instructions
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1.
Cook the pasta according to package instructions in boiling salted water until al dente. Drain in a sieve, rinse with cold water and transfer to a bowl. Mix with 1 tbsp of oil and let cool.
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2.
In the meantime, wash and halve the tomatoes. Wash, clean and slice the zucchini. Heat 1 tbsp of oil in a pan and fry the zucchini until golden brown in 2-3 minutes over medium heat. Season with salt and pepper. Then set aside and let cool slightly.
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3.
Wash the lemon, pat dry and finely grate the zest. Squeeze the juice. Peel and finely chop the garlic. Mix with lemon zest, balsamic vinegar, honey, 1-2 tbsp water, 1-2 tbsp lemon juice and the remaining olive oil and season with salt and pepper. Wash, shake dry and pluck the leaves of the herbs.
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4.
Arrange the pasta with tomatoes and zucchini on 4 plates and drizzle with vinaigrette. Grate Parmesan over it and sprinkle with herbs.
