Spaghetti salad with Parmesan
Ingredients:
500g spaghetti
2 small zucchini
2 parsley roots
1 stick of leek
2 carrots
8-10 tablespoons of passed tomatoes
2 tablespoons oil
2 tablespoons vinegar
Salt pepper
a clove of garlic
freshly grated Parmesan to taste
Cut the vegetables into thin strips and cook in boiling water (adding salt and a spoonful of vinegar) for 4 minutes and pour into a sieve. Cook the spaghetti until firm and stir in the vegetables before spreading (spreads better), then pour everything into a sieve.
Put the spaghetti and vegetable mixture in a bowl, add the tomatoes, a spoonful of vinegar, the chopped garlic clove, pepper and salt, let stand for about 5 minutes, then fold in the oil and grated Parmesan cheese
again season maybe still salting.
Tastes warm and cold.
