Colorful pasta salad with spinach sauce
easy
40 mins
40 mins
Ingredients
- 250 g Noodles (e.g. cones)
- 7-10 Tbsp Salt
- 1 TABLESPOON Oil
- 1 large red and yellow pepper
- 2 (approx. 200 g) small zucchini
- 250 g Salami
- 3-4 Tbsp Lemon juice
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- 1 package (150 g) frozen young spinach
- 1 big onion
- 2 Garlic cloves
- 50 g Parmesan cheese
- 60 g Pine nuts
- 4 TABLESPOONS Oil
- 1/8 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Defrost the spinach for the spinach sauce. Cook the pasta in salted water with oil for about 8 minutes. Drain and let it cool down. Clean and wash the vegetables. Cut peppers into fine strips and zucchini into very thin slices. Cut salami into sticks.
- 2
Mix pasta with the prepared ingredients. Mix lemon juice with 1 pinch of salt, pepper and sugar. Marinate the noodles with it. Cover and let it soak through a little. For the sauce peel onion and garlic. Chop onion finely, chop garlic very finely. Grate cheese, roast pine nuts until golden brown. Heat 1 tablespoon of oil. Sauté onions and garlic lightly. Deglaze with broth. Add remaining oil, half of the cheese and pine nuts to the spinach.
- 3
Chop onion finely, chop garlic very finely. Grate cheese, roast pine nuts until golden brown. Heat 1 tablespoon of oil. Sauté onions and garlic lightly. Deglaze with broth. Add 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
- 4
Bowl: Porcelaine d`Auteuil
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