- 300 g Fork spaghetti
- 3 sachets Salad crowning Ital. herbs
- 9 tbsp Olive oil
- 9 tbsp Water
- 4 Garlic cloves
- 200 g Grated Gouda
- Boil the pasta in salted water until aldente, drain and allow to cool.
- Mix the topping of the lettuce with the olive oil and water, stir in the finely hooked cloves of garlic, fold in the fork spaghetti and let it steep in the refrigerator for 12 hours.
- Now mix in the cheese and serve.
Serving: 100gCalories: 363kcalCarbohydrates: 41.9gProtein: 16.7gFat: 14g