Antipasti – Spaghetti – Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g pasta (spahetti), fresh
- 3 carrot (s)
- 1 pinch (s) sugar
- 1 zucchini
- 1 red pepper (s)
- 2 beefsteak tomato (s)
- 1 bunch basil
- 50 g pine nuts
- 2 tomato (s), dried
- Garlic, oregano
- olive oil
- salt and pepper
- vinegar
Print Recipe
Pin Recipe Instructions
- Cook the spagetti al dente. Rinse with cold water and mix with a little olive oil. Cut the carrots into slices, the zucchini with the skin in thin slices and the paprika into strips. Add oregano and garlic, mix. Place on a greased baking sheet, season with pepper, salt and brown in the oven (200 ° C). Then let it cool down.
- Roast the pine nuts, dice the tomatoes and cut the basil into strips. Mix the diced tomatoes, basil, sun-dried tomatoes, vinegar, salt, pepper and oil in a salad bowl. Mix in the lukewarm vegetables.
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