Ribbon pasta with garden vegetables

Ingredients for 1 servings:

• 125 g tagliatelle pasta
• 35 g cream cheese
• 2 tomatoes, fresh
• ½ m.-large zucchini, fresh
• 8 Kalamata olives
• 1 carrot(s), fresh
• ½ m.-sized fennel bulb(s), fresh
• 10 snow peas
• 6 tbsp olive oil
• 1 dash of Worcestershire sauce
• Parmesan
• salt and pepper
• Lime juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the tagliatelle in salted water until al dente. Meanwhile, cut the tomatoes into eighths, dice the zucchini, halve and deseed the olives, peel the carrot and slice it thinly with a peeler, cut the fennel into small strips, and cut the snow peas into diamond shapes. Sauté the carrot with a little water in a covered pan over medium heat. After about 5 minutes, add the fennel, followed by another 3 minutes, the zucchini. Season with salt, pepper, lime juice, and Worcestershire sauce. Sauté to your desired tenderness. Add the snow peas, heat through with the vegetables, and remove the pan from the heat. When the tagliatelle is done, drain the water, fold in the cream cheese, and mix. The amount can vary depending on the desired creaminess. Pour the contents of the pan into the pasta pot with the oil and heat briefly again. The dish can be served with Parmesan cheese and a few herbs from the garden. You can also use less pasta, add Mediterranean spices, and serve it with flatbread.