Ribbon noodles with steamed summer vegetables and spring onion cream sauce

Ingredients for 4 servings:

• 2 small zucchini, green and yellow
• 1 bunch of spring onions
• 250 g vine tomatoes, small
• 1 bunch of basil
• 40 g butter
• 30 g flour
• 250 ml vegetable stock
• 200 g whipped cream
• some salt
• some pepper, mixed, from the mill
• 400 g tagliatelle pasta
• 4 tbsp olive oil
• some fine-grained sea salt
• 30 g Gouda, sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Vegetarian

Clean and rinse the zucchini, halve it lengthwise, and then slice it. Clean and rinse the spring onions, and slice them into rings, reserving the green parts. Clean, rinse, and halve the tomatoes. Rinse the basil, shake it dry, and chop the leaves—except for a few for garnish. Melt the butter in a saucepan and sauté the spring onion greens. Then add the flour and sweat while stirring (do not let it brown!). Then deglaze with the vegetable stock and cream, stirring continuously, bring to a boil, and simmer for about 5 minutes. Don’t forget to stir. Then add the chopped basil, purée the sauce, season with a little salt and a few turns of freshly ground pepper, and keep the sauce warm. Cook the tagliatelle in boiling, lightly salted water until al dente. Heat 3 to 4 tablespoons of olive oil in a large pan and sauté the zucchini slices. Then add the tomatoes and the white part of the spring onions. Sauté the vegetables for about 4 minutes and season with a little sea salt and a few turns of freshly ground pepper. Drain the tagliatelle, toss with the vegetables, and arrange on a large platter. Garnish with the remaining basil and serve with the sauce and shaved Gouda cheese. Serve with fresh baguette.