Warm spaghetti salad with aromatic oil and crunchy vegetables
11.5 oz Barilla Spaghetti no.5
1 bunch of asparagus
1.8 fl oz extra virgin olive oil
1 garlic clove
Salt and white pepper, to taste
Clean the garlic and leave to soak with the extra virgin olive oil and the mint leaves.
Clean the asparagus and cut Julienne thin.
Chop the top of the zucchini and cut Julienne thin.
Cook the Spaghetti in salted boiling water and let cool in a bowl, add a little olive oil.
In the meantime, sauté asparagus and zucchini quickly in a non-stick pan on high heat and leave crunchy.
Dress the Spaghetti with the aromatic oil, the vegetables, grated lemon zest, a pinch of salt and white pepper.
Garnish / Tip: mint leaves and lemon zest. As alternative green veggies: cauliflower, broccoli, agretti (Salsola soda).