Tagliatelle Green Spinach Pasta Salad with Brussels Sprouts

Recipe from Lily Moore

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Tagliatelle Green Spinach Pasta Salad with Brussels Sprouts

Cooking time: 20 min

Servings 3

Unleash your inner gourmet with this delightful pasta dish! Featuring perfectly cooked al dente pasta, juicy and ripe tomatoes, crisp green peas, earthy Brussels sprouts, and delicate microgreens, this recipe is both simple and impressive.

Brussels sprouts

6 pcs.
Cherry tomatoes

6 pcs.
Tagliatelle green spinach pasta

7,1 oz.
Microgreens

1,8 oz.
Fresh green peas

1,8 oz.
Olive oil

2 tbsp.
Salt

to taste

Calories

214 kcal
Protein

3 g
Fat

8 g
Carbohydrates

26 g

Cook pasta according to the instructions on the package in boiling, salted water. After it is done, drain the pasta by putting it into a colander. Then transfer pasta to a deep bowl and drizzle a bit of olive oil over it.
Wash the tomatoes, microgreens, Brussels sprouts, and green peas. Boil the Brussels sprouts in boiling, salted water for 5-7 minutes. Cut the tomatoes into halves. Remove the peas from their pods.
Add the cooked and cooled Brussels sprouts, chopped tomatoes, green peas, and microgreens to the pasta in the bowl. Drizzle olive oil and sprinkle salt over the pasta salad, then stir well.

Use fresh and ripe tomatoes, crisp green peas, and Brussels sprouts that are firm to the touch. This will ensure that the flavors are at their peak.
Microgreens are a great addition to this dish, but you can also try using spinach, arugula, or any other greens that you like.
You can add grilled chicken, shrimp, or even tofu to this dish for some added protein. This will make it a complete and satisfying meal.