Summary

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

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Instructions

1. 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.
2. In the meantime, bring the salted water to the boil and cook the tagliatelle in it according to the package instructions.
3. Deglaze the vegetables with the broth and stir in the cream cheese. Season to taste with herb salt and pepper.
4. Drain the pasta and carefully fold into the sauce. Sprinkle with the parmesan and parsley and serve.
5. As a main course or as a side dish to turkey or chicken.
6. Tip: My kids really liked that and if you remove the skin from the zucchini, even more.