Tagliatelle with fried zucchini in Parmesan and mint sauce

Ingredients for 2 servings:

• 300 g tagliatelle, preferably homemade
• 750 ml vegetable stock
• 1 large zucchini
• 2 onions
• 2 garlic cloves
• 1 chili pepper(s), dried, hot
• ½ bunch parsley, fresh
• ½ bunch mint, fresh
• 100 g Parmesan
• 100 ml cream
• olive oil
• salt and pepper
• Sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

great with homemade tagliatelle

Peel the onions and garlic and dice both very finely. Finely crumble the chili pepper. Wash the zucchini and cut into thin slices. Grate the Parmesan cheese. Wash and finely chop the parsley and mint. Heat a little olive oil in a saucepan and sauté the onions, garlic, and chili until translucent. Add 200 ml of the vegetable stock and reduce until thickened. Repeat this process until all the stock is used up. Add the tagliatelle to boiling salted water. Meanwhile, heat the olive oil in a pan and fry the zucchini slices vigorously for a few minutes. As soon as you see the first brown spots, add salt and a little sugar. Remove the pan from the heat. The onion stock should now be thickened again. Reduce the heat and season well with salt and pepper. Add the cooked tagliatelle, 2/3 of the Parmesan cheese, the chopped herbs, and the cream, and mix everything well. Now gently fold in the fried zucchini and mix everything thoroughly. Arrange the pasta on a plate and sprinkle with the remaining Parmesan cheese. Finally, drizzle with a dash of olive oil and serve immediately.