Green tagliatelle with fennel and yogurt sauce

Ingredients for 4 servings:

• 300 g tagliatelle, green or other ribbon pasta (without egg)
• 800 g fennel (weighed after cleaning)
• 600 g yogurt
• Vegetable broth (alternatively water and instant vegetable broth)
• 3 tsp cornstarch
• 2 packs of chives (frozen)
• salt and pepper
• Sugar
• 4 tbsp Parmesan, grated

Instructions

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

quick, light summer meal – food combining recipe carbohydrates

Cook the pasta in plenty of salted water until al dente. Bring the vegetable stock to a boil and add the fennel, cooking until al dente. Drain and let it drain well. In a saucepan (rinsed with cold water), combine the yogurt and cornstarch. Heat gently, stirring, until the cornstarch thickens. Season with salt, pepper, and a little sugar. Fold in the chives and fennel. Divide the cooked pasta among plates, pour the sauce over it, and sprinkle each with a tablespoon of Parmesan cheese.