Serve with lots of vegetables.
The dressing is very tasty with the noodles and vegetables.
● 90g AGNESI spaghetti noodles 1.7mm
(Dried pasta )
● 20g mixed green
● 10g red onion
● 10g bell peppers (red / yellow)
● 5g red cabbage
● 10g red radish
● 2 cherry tomatoes
● 20g orange
● 15g mushroom
● 2 (20g) okra
● 2 (30g) baby corn
● 1 boiled egg
● 10g prosciutto
①Slice the red onion into rounds.
Cut the bell peppers and red cabbage into long strips. Slice the red radish and mushroom. Cut the tomatoes in half,
cut an orange into bite size pieces. Cook the okra and baby corn,
drain and rinse under cool water. Cut the prosciutto into bite size pieces.
②Cook the spaghetti in salted water and boil 2-3 minutes longer than
package directions time. Drain and rinse under cool water.
③Place the spaghetti in a large bowl and add ❶.
Just before serving, pour some of the dressing over the spaghetti and toss to coat.