in Recipes

Vegetable noodles

updated

Spread the love

Ingredients for 2 servings:

  • 2 carrots
  • 1 zucchini
  • 1 eggplant(s)
  • 250 g pasta
  • butter
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, slice the vegetables into very fine strips (preferably with a vegetable peeler). Melt the butter in a pan and fry the carrots first until they’re nicely browned. Remove the carrots, then fry the zucchini and eggplant. Meanwhile, cook the pasta (we always use tagliatelle) in salted water. When it’s al dente, add it to the pan with the vegetables. Season with salt and pepper and drizzle with a little more butter. Then they’re ready. If you like, you can leave them on the stove for a while longer until they’re lightly browned.

Facebook Comments

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.

Rösti with Surimi – Quark à la Marlene

Eggplant Parmesan