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Ingredients
Pasta Salad with Vegetables and Parmesan
- Ingredients
- 300 grams Spiral pasta
- salt
- 1 large Zucchini
- 3 Tbsps olive oil
- 200 grams Cherry tomatoes
- 2 organic lemons
- 2 garlic cloves
- peppers
- 3 Tbsps Vegetable broth
- 40 grams Parmesan (planed)
- 2 sprigs parsley
- 2 Tbsps small Basil
Preheat the oven to 220°C (approximately 425ºF).
Cook the pasta according to package instructions in salted water until al dente. Drain and rinse in cold water.
Rinse the zucchini, remove the ends and cut into slices. Lay side by side on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for about 10 minutes.
Rinse and halve the tomatoes. Rinse the lemons, grate the peel of one lemon and squeeze out the juice. Cut the other into wedges.
Mix the lemon zest with lemon juice and press the garlic into it.
Combine the pasta with the zucchini slices, tomato, lemon mixture and season with pepper. Mix in the broth and transfer to 4 plates. Shower with Parmesan cheese.
Rinse the parsley and pluck into small pieces. Shower over the salads along with the basil leaves.
Serve garnished with lemon wedges.