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Saffron noodles with carrots and zucchini

updated

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Ingredients for 2 servings:

  • 250 g tagliatelle pasta
  • 2 carrots
  • 2 zucchinis
  • 2 spring onions
  • Saffron
  • 2 tsp broth, granulated
  • 100 ml white wine
  • 50 ml cream
  • pepper
  • oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the tagliatelle with the granulated broth and saffron. Slice the spring onions into rings and peel the carrots. Slice the carrots and zucchini into strips using a vegetable peeler. Heat the oil in a pan and sauté the vegetables. Then deglaze with the white wine and cream and season with pepper. Drain the cooked pasta, add it to the vegetables, stir, and serve. This recipe can also be prepared with other vegetables, such as broccoli.

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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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