Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g carrot (s), cut into fine strips
- 200 g zucchini, not too small diced
- 2 clove (s) garlic, finely chopped
- 1 bunch parsley, chopped
- 0.5 tablespoon ½ oil
- 300 g ribbon noodles
- 0.5 ½ cup vegetable broth
- 200 g cream cheese
- 50 g parmesan, fresher, rated
- Seasoned Salt
- pepper
- 0.5 tablespoon ½ butter
Print Recipe
Pin Recipe Instructions
- Brown the garlic in the oil and butter for about 1-2 minutes. Then first add the carrot strips and then after about 5 minutes the zucchini cubes, cook both together for another 5 to 7 minutes until al dente.
- In the meantime, bring the salted water to the boil and cook the tagliatelle in it according to the package instructions.
- Deglaze the vegetables with the broth and stir in the cream cheese. Season to taste with herb salt and pepper.
- Drain the pasta and carefully fold into the sauce. Sprinkle with the parmesan and parsley and serve.
- As a main course or as a side dish to turkey or chicken.
- Tip: My kids really liked that and if you remove the skin from the zucchini, even more.
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