Tagliatelle, Asparagus and Zucchini Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 428 kcal | (20 %) | ||
| Protein | 10.9 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 46 g | (31 %) |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 1 Zucchini
- salt
- 2 Tbsps White vinegar
- Juice (of 1 lemon)
- freshly ground pepper
- 1 pinch sugar
- 8 Tbsps olive oil
- 1 garlic clove
- 2 Tbsps finely chopped Fresh herbs (such as parsley or basil)
- 250 grams green Tagliatelle
- Iceberg lettuce
Preparation steps
Peel asparagus and cut off ends. Cut asparagus into bite-sized pieces. Rinse, trim and cut zucchini into strips. Cook asparagus in lightly salted water, about 5 minutes. In the last minute of cooking time, add zucchini strips. Drain vegetables.
In a large salad bowl, whisk vinegar with lemon juice. Season with salt, pepper and sugar and whisk in olive oil. Peel garlic and press through a garlic press into the bowl. Stir in chopped herbs. Add asparagus and zucchini and let marinate about 30 minutes.
Cook tagliatelle in plenty of boiling salted water until al dente, according to package directions. Drain, rinse with cold water and let drain again. Trim iceberg lettuce, cut into fine strips, rinse briefly and spin dry.
Combine tagliatelle and iceberg lettuce with marinated vegetables and mix well. Season with salt and pepper to taste.
