Tagliatelle with grilled vegetables

Heat the grill pan. Meanwhile cut the zucchini lengthwise into thin slices, the bell pepper in quarters and the red onion in coarse slices. Brush the vegetables with oil and grill them on both sides until done. Season with (freshly ground) pepper and (sea) salt.

Cook the tagliatelle according to the instructions on the packaging. In a frying pan with non-stick coating, heat the rest of the oil and fry the anchovies and the rosemary sprigs on low heat until the anchovies begin to fall apart. Remove the sprig of rosemary.

Drain the tagliatelle in a colander, transfer to a bowl and add the anchovies oil. Then scoop with the ricotta and the rocket. Divide the vegetables over 4 plates and place the tagliatelle next to it. Sprinkle the whole with (freshly ground) pepper.