Vegetable Tagliatelle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g taliatelle
- 1 cube chicken stock, concentrate
- 5 medium carrot (s), peeled and cut into strips
- 1 small celeriac, peeled and cut into strips
- 3 zucchini, washed and cut into strips
- some salt and pepper, whiter
- some olive oil
- Chives, finely chopped
- Parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Bring some water with the bouillon cube and salt to the boil and cook the tagliatelle in it until al dente. Drain immediately and set aside.
- Heat some olive oil in a large frying pan and sauté the vegetables in it, mix in the tagliatelle and heat. Season to taste with salt, pepper and the herbs.
- (Do not cook the tagliatelle too long, as they will add a little bit more)
- Goes very well with fish with sauce.
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