in Recipes

Colorful noodle pan

updated

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Ingredients for 2 servings:

  • 250g tagliatelle
  • 2 garlic cloves
  • 1 zucchini
  • 250 g tomatoes, small
  • 1 bell pepper(s), yellow
  • 125 g mozzarella (small balls)
  • 2 tbsp oil
  • 2 tsp dried herbs of Provence
  • Salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in salted water according to the package instructions until al dente. Peel the garlic and slice thinly. Trim the zucchini and bell pepper and cut into large cubes. Drain the pasta and let it drain. Drain the mozzarella balls. Sauté the garlic, zucchini, and bell pepper in heated oil for 2-3 minutes, add the tomatoes, and season everything with salt, pepper, and dried herbs. Add the pasta and continue frying briefly. Distribute the mozzarella balls in the pan, cover, and let the cheese melt slightly over low heat for a few minutes. Season again with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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