Cold pasta with turmeric, arugula and fennel is a quick, easy, and economical vegan and vegetarian first course. A lactose-free and egg-free recipe, ideal to prepare in advance and take to work or university.
Wash the arugula and chop it.
Wash the fennel and cut it into pieces.
Boil the pasta and drain it al dente.
Rinse the pasta under cold water to cool it down.
Combine all ingredients in a bowl.
Season with extra virgin olive oil, turmeric and pepper.
Mix everything well and serve or store in the refrigerator until ready to consume.
Pentola per la cottura della pasta
Ciotola
Colino
Store in the refrigerator until ready to consume
You can add pitted olives and capers. Protein pasta can be replaced with legume pasta, spelt or wheat as desired.
Italia, Puglia
| Energy (kcal) | 141.84 |
| Carbohydrates (g) | 20.79 |
| of which Sugars (g) | 1.47 |
| Fat (g) | 4.56 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 4.77 |
| Fiber (g) | 1.87 |
| Sale (g) | 0.08 |
