7 Summer Mains: Tagliatelle with zucchini, arugula and a delicious herb sauce

Preparation: 10 min

Cooking: 10 min

ingredients:

– 4 potatoes with firm flesh (about 300 g)
– 3 thin zucchini
– 100 g arugula
– 3 tomatoes
– 1 tablespoon balsamic vinegar
– 4 tablespoons olive oil
– 5 sprigs of parsley
– 2 sprigs of basil
– 6 sprigs of chives
– Salt and pepper

Method:

1. Wash potatoes, place them in a bowl and cover with water halfway.

2. Cover with cling film and cook 8 to 10 minutes in the oven at maximum microwave power.
3. Cut potatoes into slices half a centimeter thick.
4. Wash zucchini and cut them with the peeler lengthwise. Wash the rocket.
5. Cut the tomatoes into regular slices, and place in a bowl.

6. Season with balsamic vinegar, salt and pepper then add the olive oil.

To prepare the sauce vierge, chop all herbs (parsley, basil, chives) and add the tomatoes.

Divide arugula among 4 bowls .

Add raw zucchini and potatoes .
Sprinkle previously prepared sauce vierge .

 

Bon Appetit!

Continue reading our report on summer mains:

Cucumber Club sandwich with Mozzarella and Haddock

Asparagus Hotdog with a béarnaise sauce

Chicken paired with carrot puree

A burger paired with Carrot chips

Asparagus with green sabayon gratin

An assortment of Scallops and glazed carrots