Filter
Reset
Sort ByRelevance
Heidi T
Tagliatelle primavera
Italian pasta with tagliatelle, zucchini, basil, vegetable mix asparagus / haricot verts / snow peas / broc., Grana Pardano and green pesto.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the tagliatelle according to the instructions on the packaging.
-
Cut the zucchini into slices. Cut the basil into strips.
-
Heat the oil in a wok. Stir-fry the vegetable mix and the courgette approx. 8 min.
-
Meanwhile grate the cheese coarsely. Season the vegetable mixture with pepper and salt.
-
Drain the tagliatelle and stir in the pesto. Divide the tagliatelle over plates, scoop the vegetables and sprinkle with the basil and cheese.
Blogs that might be interesting
-
45 minMain dishBiologically slightly crisp potato, Organic baking flour, mild olive oil, garlic, unsalted butter, pigskin skins, Organic semi-skimmed milk,roasted cauliflower with slavink and mashed potatoes -
20 minMain dishtagliatelle, tomatoes, herb oil parsley garlic, peeled walnuts, arugula, ground old cheese,tagliatelle with roasted tomatoes -
45 minMain dishcalf rinse, stock cube, fresh parsley, mace, fresh thyme, clove, winter carrot, leeks, onion, calf minced meat, bread-crumbs, mushroom, butter, lemon juice, flour, broth, tomato paste, Madeira, Worcestershire sauce, coffee milk, egg, sweet pickle, silver outing,Tete De Veau -
45 minMain dishcleaned sprouts, Red onion, sweet baking potatoes, salami, traditional olive oil, Santana apple, feta, chilled baby kale, unroasted walnuts,casserole with apple, sprouts and salami
Nutrition
645Calories
Sodium19% DV465mg
Fat35% DV23g
Protein52% DV26g
Carbs27% DV81g
Fiber24% DV6g
Loved it