Spaghetti salad with vegetables

Clean the garlic and leave to soak with the extra virgin olive oil and the mint leaves. Clean the asparagus and cut Julienne thin. Chop the top of the zucchini and cut Julienne thin.

Cook the Spaghetti in salted boiling water and let cool in a bowl, add a little olive oil. In the meantime, sauté asparagus and zucchini quickly in a non-stick pan on high heat and leave crunchy.

Dress the Spaghetti with the aromatic oil, the vegetables, grated lemon zest, a pinch of salt and white pepper.