Tagliatelle with Zucchini, Bell Pepper and Cream Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g ribbon noodles
- 1 red pepper (s)
- 0.5 ½ large zucchini
- 2 tomato (s)
- 250 ml cream
- olive oil
- salt
- Herbs, mixed, e.g. for bruschetta
Print Recipe
Pin Recipe Instructions
- Put water in a saucepan and bring to a boil. Add the ribbon noodles and cook for eight minutes.
- Cut the zucchini into small slices, the peppers into strips and the tomatoes into bite-sized pieces. (You can also cut cocktail tomatoes in half.)
- Heat a pan on the stove, cover the bottom with olive oil. Lightly fry the zucchini slices on both sides. Add the pepper strips and sauté. Add the tomatoes. Season with salt and herb mixture and simmer a little. Add the cream and let it boil down until it is no longer quite so runny.
- Serve with the ribbon noodles.
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