Pasta Primavera

Name: pasta Primavera
Total time: 20 min
Yield: 2
Ingredients: 2 tablespoon olive oil; 150 gram green asparagus; 1 little zucchini; 1 Red pepper; 100 gram (chestnut) mushrooms; 1 clove garlic; 300 gram green tagliatelle; 300 gram Spaghetti; 2 tablespoon pine nuts; Tabasco; 2 tablespoon olive oil for the meat eater; 150 gram steak for the meat eater; 1 clove garlic for the meat eater

Ingredients

2 tablespoon olive oil
150 gram green asparagus
1 little zucchini
1 Red pepper
100 gram (chestnut) mushrooms
1 clove garlic
300 gram green tagliatelle

300 gram Spaghetti
2 tablespoon pine nuts
Tabasco
2 tablespoon olive oil for the meat eater
150 gram steak for the meat eater
1 clove garlic for the meat eater

Directions

Heat 2 tablespoons of olive oil in a wok. Fry the asparagus for 2 minutes. Add zucchini, peppers, mushrooms and garlic and stir-fry for 4 minutes.
Meanwhile, cook the pasta al dente. Roast the pine nuts in a dry hot frying pan and set aside.
Heat 2 tablespoons of olive oil in the same frying pan and fry the beef strips with garlic and salt and pepper for 3 minutes.
Scoop the cut vegetables and a few drops of tabasco through the pasta. Serve this for the vegetarian, sprinkled with half of the pine nuts.
For the meat eater, prepare the beef strips with the rest of the pine nuts.