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Add a photoServings: 4
Ingredients
- ½ lb (250 g) penne (or possibly other short pasta)
- ½ lb (250 g) cherry tomatoes
- ¼ lb (100 g) small zucchini
- 1 small head romaine lettuce
- 1 tbsp lemon juice
- 1 tbsp mustard
- 10-15 basil leaves
- 8 anchovy fillets, packed in oil
- 6 tbsp extra virgin olive oil
- 5 ounce (150 g) parmesan
- Salt, pepper
Directions
- Wash and stem cherry tomatoes and cut into thin slices, 2-3 mm thick
- Wash lettuce and cut into shreds
- Cut zucchini lengthwise into thin slices, approximately 1 mm thick A mandoline makes the task easier
- Stem basil leaves and snip finely
- Shave parmesan
- Heat salted water in a large pot Cook pasta in boiling water till al dente Drain and rinse with cool water
- Pour anchovy fillets into a bowl and puree them
- Add in lemon juice and mustard
- Add in pepper and possibly salt â the anchovy may contain sufficient salt, eliminating the need to add in more
- Whisk while gradually adding oil to emulsify the mix
- Dress the Salad
- In a salad bowl, combine romaine lettuce, cool penne, and tomato and zucchini slices
- Pour dressing over all and toss gently
- Sprinkle snipped basil and parmesan shavings over all
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 549 | |
| Calories from Fat 270 | 49% |
| Total Fat 30.63g | 38% |
| Saturated Fat 8.82g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 621mg | 26% |
| Potassium 414mg | 12% |
| Total Carbs 47.62g | 13% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.98g | 3% |
| Protein 21.3g | 34% |
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