Mushrooms and zucchini

Ingredients for 2 servings:

• 15 g pine nuts
• 200 g mushrooms
• 200 g zucchini, small
• 1 onion(s)
• ½ g rosemary, finely chopped
• 50 g bacon, mildly smoked
• 250 g tagliatelle pasta
• 150 ml vegetable stock
• 50 g cream
• Salt and pepper, from the mill
• vegetable oil
• Parmesan

Instructions

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

with tagliatelle

Roast the pine nuts in a dry pan until golden brown, then let cool on a plate. Wash, trim, and slice the zucchini. Clean the mushrooms and cut into bite-sized pieces. Peel the onion and dice into small cubes, cut the ham into strips and cut it in half twice more crosswise. Cook the tagliatelle in plenty of salted water until al dente, drain, and set aside. Heat a little vegetable oil in a large non-stick pan and sauté the onions until translucent. Add the ham and rosemary and fry for about 2 minutes. Add the mushrooms and zucchini to the pan and fry briefly. Deglaze with the vegetable stock, cover, and simmer over medium heat for about 10 minutes. Stir in the cream and season the sauce with salt and pepper. Fold in the pasta, toss briefly, then divide everything between two deep plates and serve sprinkled with pine nuts. You can also serve with freshly grated Parmesan cheese.