Vegetable and Parmesan Pasta Salad

Ingredients

• 300 g spiral pasta
• Salt
• 1 large zucchini
• 3 tbsp olive oil
• 200 g Cherry tomatoes
• 2 Organic lemons
• 2 Garlic cloves
• Pepper
• 3 tbsp vegetable broth
• 40 g grated Parmesan
• 2 sprigs parsley
• 2 tbsp chopped basil

Instructions

1. 1.

   Preheat the oven to 220°C.

2. 2.

   Cook the pasta according to package instructions in plenty of salted water until al dente. Drain and shock with ice water.

3. 3.

   Wash the zucchini, trim ends, slice into rounds. Arrange on parchment-lined tray, brush with 2 tbsp oil, bake for about 10 minutes.

4. 4.

   Wash tomatoes and halve them. Wash lemons; grate zest from one and squeeze juice, cut the other into wedges.

5. 5.

   Mix lemon zest, juice, and pressed garlic in a bowl.

6. 6.

   Combine pasta with zucchini slices, tomatoes, lemon mixture, pepper, and vegetable broth; divide onto four plates.

7. 7.

   Sprinkle grated parmesan over each plate.

8. 8.

   Toss parsley and basil leaves over salads. Garnish with lemon wedges before serving.