Colorful pasta salad with spinach sauce

For 4 people
  • 250 g Noodles (e.g. cones)
  • Salt
  • 1 EL Oil
  • 1 large red and yellow peppers
  • 2 (approx . 200 g) small zucchini
  • 250 g Salami
  • 3-4 EL lemon juice
  • white pepper
  • 1 pinch sugar
  • 1 pack (150 g) frozen young spinach
  • 1 large onion
  • 2 garlic cloves
  • 50 g Parmesan cheese
  • 60 g Pine nuts
  • 4 EL Oil
  • 1/8 l vegetable broth (instant)
  • Salt
  • pepper
40 minutes
light
1.
For the spinach sauce, defrost the spinach. Cook the pasta in salted water with oil for about 8 minutes. Drain and let cool. Clean and wash vegetables. Cut the bell pepper into fine strips and the zucchini into very thin slices. Cut salami into sticks. Mix the pasta with the prepared ingredients. Mix the lemon juice with a pinch of salt, pepper and sugar. Marinate the pasta with it. Cover and let it steep a little. For the sauce, peel the onion and garlic. Finely dice the onion, chop the garlic very finely. Grate the cheese, roast the pine nuts until golden brown. Heat 1 tablespoon of oil. Sauté the onions and garlic lightly. Deglaze with broth. Add the remaining oil, half of the cheese and pine nuts to the spinach. Season to taste with salt and pepper. Pour the spinach sauce over the pasta and mix
2.
Bowl: Porcelaine dʻAuteuil
1 person approx.:
  • 910 kcal
  • 3820 kJ

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