Minestrone-Salat
Diese coole Pasta leiht sich
Aromen und Zutaten – grün
Bohnen, Cannellini Bohnen, Zucchini,
Tomaten und Karotten – von
Minestronesuppe.
Quelle: Martha Stewart Living, Juli 2001
Portionen
Diese coole Pasta leiht sich
Aromen und Zutaten – grün
Bohnen, Cannellini Bohnen, Zucchini,
Tomaten und Karotten – von
Minestronesuppe.
Quelle: Martha Stewart Living, Juli 2001
Portionen
Aaden
27.04.2023 @ 06:37
This cool pasta borrows flavors and ingredients – green beans, cannellini beans, zucchini, tomatoes, and carrots – from minestrone soup. Source: Martha Stewart Living, July 2001 4 servings Ingredients 1 teaspoon coarse salt, plus more for seasoning 8 ounces gemelli or other pasta, such as penne or rotini 4 tablespoons extra-virgin olive oil 1 small onion, cut into 1/4-inch dice 2 garlic cloves, chopped 1 carrot, peeled and cut into 1/2-inch dice 1 zucchini (about 6 ounces), cut into 1/2-inch dice 4 ounces green beans, cut into 1-inch pieces 1 1/4 cups corn kernels, cut from one ear or frozen Freshly ground black pepper 2 tablespoons balsamic vinegar One 15-ounce can cannellini beans, rinsed and drained 1 pound assorted tomatoes, roughly chopped Directions 1. Bring a medium pot of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli and cook until al dente, 8 to 10 minutes. Drain and rinse under cold water; set aside. 2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 2 minutes. Add carrot and cook until soft, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are soft, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl and let cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and remaining pasta. Season with salt and pepper to taste, if desired. Serve chilled or at room temperature.