Cheese noodles with vegetables

Ingredients for 4 servings:

• 1 zucchini
• 500 g tomatoes
• 1 bunch parsley, flat
• 400 g tagliatelle pasta
• Salt
• 3 tbsp butter
• 2 tbsp flour
• 250 ml vegetable broth (instant)
• 250 ml milk
• 100 g cheese (grated Gouda)
• pepper
• 50 g bacon (breakfast bacon)
• 200 g peas, frozen

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the zucchini and tomatoes, then slice or wedge them. Rinse the parsley and pick off the leaves. Cook the pasta in boiling salted water. Drain, refresh, and let it drain. Melt 2 tablespoons of butter and sauté the flour in it. Stir in the stock and milk and bring to a boil. Melt the cheese in the sauce. Season with salt and pepper. Cut the bacon into strips and fry in a hot pan without adding any fat until crispy, then remove from the pan. Add 1 tablespoon of butter to the pan and sauté the zucchini. Add the tomatoes and peas and cook briefly. Season with salt and pepper. Mix the pasta with the sauce and serve with the vegetables and bacon. Sprinkle with parsley and serve.