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Vegetable tagliatelle

updated

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Ingredients for 4 servings:

  • 300g tagliatelle
  • 1 cube of chicken broth concentrate
  • 5 m.-sized carrot(s), peeled and cut into strips
  • 1 small celeriac, peeled and cut into strips
  • 3 zucchini, washed and cut into strips
  • some salt and pepper, white
  • some olive oil
  • n. B. Chives, finely chopped
  • n. B. Parsley, finely chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

(as a good side dish for fish)

Bring some water to a boil with the bouillon cube and salt and cook the tagliatelle until al dente. Drain immediately and set aside. Heat a little olive oil in a large frying pan and sauté the vegetables. Stir in the tagliatelle and heat through. Season to taste with salt, pepper, and herbs. (Don’t overcook the tagliatelle, as it will continue to cook for a while.) It goes very well with fish in sauce.

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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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