Summer pasta with colorful vegetables
Fresh vegetables with tagliatelle and a delicious sauce – Sandra's #fixohnefix is perfect for summer!
The dish can be easily prepared in the Adamant® Comfort pan thanks to its high sides and large cooking surface. The pan's scratch-resistant coating even allows the use of metal kitchen utensils.
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 250 g | Tagliatelle |
| 1 x | Zucchini |
| 1 x | Carrot |
| 1 x | red bell pepper |
| 1/2 bunch | chives |
| 200g | Creme Fraiche or Legere |
| 1 tsp | vegetable broth |
| 1/2 tsp | Garlic powder |
| 1 pinch of turmeric | |
| Salt, pepper | |
| Oil for frying |
Instructions
Step 1 of 5:
Peel the zucchini and carrots, cut them in half, then slice lengthwise and cut into strips. Cut the bell pepper into thin strips as well.
Step 2 of 5:
Put the pasta water on to boil and, in the meantime, sauté the vegetables in a little oil over low heat until they start to soften.
Step 3 of 5:
When you add the pasta to the boiling water, you can prepare the sauce. Add water to the vegetables, add the spices, and let simmer for 5 minutes.
Step 4 of 5:
Then stir in the chives and crème fraîche, and add the cooked pasta directly from the pot (with a little pasta water) to the sauce and mix.
Step 5 of 5:
Season with salt and pepper, and then... enjoy your meal.
