The fresh pasta with crunchy vegetables is a fresh, light recipe that is perfect for a healthy brunch! Simple and quick to make if it accompanies white meat or fish.
Ingredients list: Sauteed Crunchy Vegetables Pasta
- 1 Large zucchini
- 4 Carrots
- 1 Shallot
- 1 Green pepper
- 7 ounces (200 g) of fresh pasta with egg
- Salt, pepper
- 2 tbsp of olive oil
- 1 knob of butter
Roasted Chicken Leg Quarters
Preparation: Sauteed Crunchy Vegetables Pasta
Wash the vegetables.
Peel the carrots, but keep the skin of the zucchini.
Cut the whole vegetables into thin strips.
Boil plenty of salted water in a large saucepan. First immerse the strips of carrot and cook for 5 min. Then add the strips of zucchini and cook 5 minutes more (Be sure to keep the vegetables crisp). Drain. Remove strips with a slotted spoon and drain in a colander.
In the vegetable cooking water, add pasta and cook 7-8 min as indicated on the package. Drain and keep warm.
Add a knob of butter to prevent them from sticking together.
Meanwhile, heat oil in a large skillet. Finely chop the shallot and cut the pepper into thin strips. Add them in hot oil and fry for 10 minutes, stirring constantly. Then add the pasta and vegetables and sauté 5 minutes without stirring so as not to break the vegetables strips, but shaking the pan frequently. In a serving dish, add the tagliatelle and vegetables. Chop fresh parsley and serve immediately.
Enjoy alone or as an accompaniment to white meat or fish.
A rosé wine from Bandol, Provence.
Did you tried any variation around this crunchy recipe? Did you like it?