Warm noodle and tomato salad

Name: Warm noodle and tomato salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 125 g Pasta (e.g. green tagliatelle); 7-10 Tbsp Salt; 1 small onion; 1 small zucchini; 50 g cherry tomatoes; 5 unpeeled almonds; 2 TABLESPOONS Oil; 2 TABLESPOONS White wine vinegar; 8 black olives; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 30 g Ricotta cheese; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

125 g Pasta (e.g. green tagliatelle)
7-10 Tbsp Salt
1 small onion
1 small zucchini
50 g cherry tomatoes
5 unpeeled almonds
2 TABLESPOONS Oil
2 TABLESPOONS White wine vinegar
8 black olives
7-10 Tbsp Pepper
7-10 Tbsp Sugar
30 g Ricotta cheese
7-10 Tbsp Parsley

Directions

1
Cook the pasta in boiling salted water for about 10 minutes until al dente. Peel and finely dice the onion. Clean, wash and roughly grate the zucchini. Cut almonds into sticks. Heat oil in a pan. Fry onion and zucchini briefly. Clean, wash and halve the tomatoes. Deglaze the steamed vegetables with vinegar and 2 tablespoons of water. Add almond slivers and olives. Season to taste with salt, pepper and sugar and remove from the heat. Drain the pasta and fold into the vegetables. Arrange on a plate. Grate the ricotta and sprinkle over the pasta salad. Garnish with parsley
2
Glass: bad luck and art
3
Cutlery: Boda Nova
4
Glass: Mercantile