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🍝 Fresh Green Pasta Salad

567 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat fusilli
• salt
• 2 small green zucchini (200 g each)
• 3 spring onions (or 1 green bell pepper)
• 3 tbsp olive oil
• 100 g baby spinach
• 1 bunch parsley (20 g)
• 1 bunch basil (20 g)
• 0.5 bunch chives (10 g)
• 200 g yogurt (3.5% fat)
• 2 tbsp lemon juice
• pepper
• 60 g parmesan (or another hard cheese)

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the pasta in it for about 7 minutes until al dente.
3. 3. Drain the pasta in a colander.
4. 4. Rinse the pasta with cold water to stop the cooking process.
5. 5. Let the pasta drain well.
6. 6. Wash the zucchini and the spring onions.
7. 7. Slice the zucchini into thin rounds.
8. 8. Slice the spring onions into small rings.
9. 9. Heat one tablespoon of oil in a frying pan.
10. 10. Sauté the zucchini and spring onions over medium heat for 2 to 3 minutes.
11. 11. Wash the spinach thoroughly.
12. 12. Spin the spinach dry.
13. 13. Wash the herbs and shake them dry.
14. 14. Pluck the leaves from the parsley and basil stems.
15. 15. Set aside a small part of the parsley for decoration.
16. 16. Chop the chives roughly.
17. 17. Put the yogurt into a tall container.
18. 18. Add the herbs and 10 grams of spinach.
19. 19. Add the lemon juice and the remaining olive oil.
20. 20. Puree the mixture finely with a hand blender.
21. 21. Thin the sauce with a little cold water if necessary.
22. 22. Season the dressing with salt and pepper.
23. 23. Put the drained pasta into a large bowl.
24. 24. Add the sautéed vegetables.
25. 25. Add the remaining spinach.
26. 26. Add the dressing.
27. 27. Mix everything well in the bowl.
28. 28. Serve the salad on plates.
29. 29. Grate cheese over the salad.
30. 30. Sprinkle the salad with the reserved parsley.

Nutrition per serving

• kcal: 567
• Protein: 24 g · Fett/Fat: 17 g · Carbs: 77 g