Tagliatelle with Zucchini and Bacon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon noodles, or spahetti
- 600 g zucchini
- 150 grams bacon
- 3 tablespoon olive oil
- 1 onion (s)
- 2 cloves garlic
- 6 tablespoon vegetable broth
- Pepper from the grinder
- 2 sprigs thyme
- nutmeg
- salt
Print Recipe
Pin Recipe Instructions
- Fry the bacon in the olive oil until crispy. Add the finely diced onion and squeeze in the garlic. Sauté briefly until translucent, then add the finely chopped zucchini and pour the vegetable stock on top. Add the thyme, grate the nutmeg and season with freshly ground pepper. Possibly add a pinch of salt. Bring everything to the boil for a few minutes.
- Mix with the al dente boiled ribbon noodles and serve.
- Freshly grated parmesan goes well with it.
- Tip:
- The zucchini cooks quickly! In my experience, it takes about 5 to a maximum of 10 minutes from the time you sear the bacon until they are ready. If everything stays on the stove for too long, it quickly becomes quite mushy. So you should also pay attention to the noodle cooking time.
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