Tagliatelle zucchini, arugula and new potatoes

The potato scoop s’perfectly accommodates salad, as evidenced by these delicious tagliatelle zucchini, arugula and potato futures.

Ingredients for 4 people:

  • 300 g potatoes Futures
  • 3 zucchini fine
  • 100 g arugula
  • 3 tomatoes
  • 1 c. balsamic vinegar
  • 4 c. tablespoons olive oil
  • 5 strands parsley
  • 2 sprigs basil
  • 6 sprigs chive
  • Salt, pepper.

Tagliatelle zucchini, arugula and new potatoes

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

  • Cover with plastic wrap and cook 8 to 10 min in a microwave oven maximum power.
  • Cut them into slices.

Wash zucchini and cut into tagliatelle the peeler in lengthwise.

Wash arugula.

Cut the diced tomatoes and place in a bowl.

Season with vinegar, salt and pepper and add the oil.

To prepare the sauce vierge,

  • Crush all herbs (parsley, basil, chives) and add them to the tomatoes.

Divide the arugula among 4 bowls.

  • Add raw zucchini and potatoes.
  • Drizzle with sauce vierge.

 Bon Appetite!

Photo credit: CNIPT