16 April 2013

Tagliatelle with zucchini and asparagus

This is a simple and light pasta dish made with lovely fresh and green ingredients. It's perfect for a busy weekday as you can prepare everything within half an hour. You could also make a wine-free variation for kids and easily fool them into eating green veg as the dish looks quite funny.


Tagliatelle pasta
1 Zucchini
1 Bunch of asparagus
1 Onion
2 Cloves of garlic
1 Glass of white wine
Olive oil
Mozzarella cheese

Chop the onion and garlic. Cut the asparagus into length of about 2-3cm. Shave zucchini slices with a cheese slicer and cut the long slices in half so that they resemble tagliatelle.

Heat olive oil in a pan and start by frying the onion and garlic. Add the zucchini and asparagus to the pan and stir at moderate heat. When the zucchini is starting to get translucent add a glass of white wine and let it evaporate.

Boil the pasta to an al dente state. Season the sauce with fresh basil leaves, salt and pepper and mix it with the pasta. For serving sprinkle grated mozzarella on top.

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