Zucchini – Wild Garlic – Pasta À La Summer Garden
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 shallot (s)
- 1 handful wild garlic, washed, dried
- 125 g ham, lean, very finely diced, without fat
- 400 g zucchini, not too thick
- 250 ml cream
- Pepper from the grinder
- salt
- 200 g ribbon noodles, lon, thin
- 1 piece (s) parmesan, fresh
- olive oil
Print Recipe
Pin Recipe Instructions
- Put the tagliatelle in boiling salted water, dice the shallot and carefully sauté with the diced ham in a large pan (a wok is good).
- Wash the zucchini and thinly cut the ends. Then, unpeeled, cut into thin strips along the entire length with a knife. Inexperienced cutting artists can carefully pull out long strips with a peeler. Add the zucchini to the ham and sauté briefly. Possibly add a little olive oil. Take the vegetables out of the pan and keep them warm (a bowl and a plate to cover is sufficient).
- Pour the cream into the pan and let it thicken a little by simmering it gently. Cut the wild garlic leaves into thin strips and add to the sauce with the zucchini. Warm up very briefly in the cream sauce and season to taste with freshly ground pepper and possibly a little salt.
- Put the cooked ribbon noodles in the sauce, toss them immediately and distribute them on large, preheated pasta plates. Serve right away. Serve with freshly grated parmesan.
- A freshly baked, warm ciabatta or baguette and a good wine go perfectly with it.
- Tip: You can leave out the ham and you will have a vegetarian dish.
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