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🍝 Pasta salad with green asparagus

425 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• salt
• 350 g whole wheat ribbon noodles
• 3 tbsp lemon juice (freshly squeezed)
• pepper
• 4 tbsp olive oil
• 250 g cherry tomatoes
• 80 g black olives (pitted)

Instructions

1. 1. Thoroughly wash the green asparagus.
2. 2. Peel the bottom third of the asparagus stalks.
3. 3. Cut off the woody ends of the stalks.
4. 4. Cut the asparagus stalks into bite-sized pieces.
5. 5. Bring salted water to a boil.
6. 6. Cook the asparagus pieces in it for about 8 minutes.
7. 7. Drain the asparagus in a colander.
8. 8. Save some of the asparagus cooking water for later.
9. 9. Bring plenty of salted water to a boil.
10. 10. Cook the pasta al dente according to package instructions.
11. 11. Drain the pasta and let it drip dry.
12. 12. Whisk 5 tablespoons of the asparagus water with lemon juice.
13. 13. Season the sauce with salt and pepper.
14. 14. Stir the olive oil into the sauce.
15. 15. Wash the tomatoes.
16. 16. Halve the tomatoes.
17. 17. Halve the olives.
18. 18. Mix the pasta with the salad dressing.
19. 19. Fold the asparagus into the pasta.
20. 20. Add the olives and tomatoes.
21. 21. Serve the pasta salad lukewarm.

Nutrition per serving

• kcal: 425
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 58 g