Penne asparagus salad (vegetarian, regular quantities)
easy
35 mins
35 mins
Ingredients
- 250 g Penne noodles
- 7-10 Tbsp Salt
- 100 g pickled Kalamata olives in oil, with stone
- 200 g Ciabatta bread
- 8-9 Tbsp Oil
- 7-10 Tbsp Pepper
- 500 g green asparagus
- 1 Onion
- 1 Garlic clove
- 100 g dried soft tomatoes
- 30 g Radish sprouts
- 35 g Parmesan cheese
- 4 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Sugar
- 7-10 Tbsp Grease
Directions
- 1
Prepare the pasta in boiling salted water according to the instructions on the packet. Drain the olives and collect the stock. Cut bread into large cubes. Heat 4 tablespoons of oil in portions in a frying pan. Fry the bread cubes for 5-6 minutes while turning them brown, season with salt and pepper, take them out and let them drain on kitchen paper. Drain the noodles, let them drain, put them on a greased baking tray and let them cool down
- 2
Wash the asparagus, dab dry, cut off the woody ends. Cut asparagus in half first lengthwise, then crosswise. Peel onion and garlic and chop finely. Chop tomatoes coarsely. Put drained olive stock (1-2 tablespoons) and 4-5 tablespoons oil in a pan and heat. Steam the tomatoes, asparagus, onion, olives and garlic for 6-7 minutes, turning until the asparagus is firm to the bite.
- 3
Wash the sprouts and let them drip off. Grate cheese. Deglaze asparagus-tomato mixture with vinegar, bring to the boil briefly, place in a bowl with pasta and bread cubes, mix, allow to cool slightly
- 4
Add sprouts and cheese, season to taste with salt, pepper and sugar and serve
Nutrition Facts
650 kcal
82 g
27 g
19 g
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