Tagliatelle with steak and paprika tapenade

Name: tagliatelle with steak and paprika tapenade
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 2 el traditional olive oil; 640 g steak at room temperature; 2 tl smoked paprika; 310 g roasted red and yellow pepper strips in pot; 165 g fresh green olives with white cheese; 500 g fresh tagliatelle bake at 250 g; 2 zucchini

Italian pasta with zucchini, steak strips and paprika tapenade.

Ingredients

Kitchen Stuff

1 blender

Directions

For the pasta, bring a large pan of water with salt, if necessary, to the boil.
Clean the garlic and cut finely. Heat the oil in a frying pan. Sprinkle the steak to taste with the paprika, pepper and salt.
Fry the steak for 6 minutes on medium heat. Turn halfway and fry ⅔ of the garlic. Remove from the pan and rest for 5 minutes on a plate under aluminum foil or a lid. Cut into strips.
Meanwhile, let the peppers drain and put the olives with white cheese and oil from the bowl and the rest of the garlic in a high cup and puree with the hand blender to a tapenade. Season with pepper.
When the water is boiling, put the pasta in the pan and boil for 4 minutes until done.
Wash the zucchini and scrape the zucchini with a cheese slicer into thin ribbons.
Put the courgette ribbons in a colander and pour the pasta over it. Spoon the pasta and zucchini into a bowl and pour in the pepper tapenade.
Season with pepper and salt. Spread the pasta, zucchini and steak on the plates. Serve immediately.

Blogs that might be interesting

how much sugar does whipped cream contain

onion and crying

why are healthy snacks important

onions are healthy seasonings

the healing power of laurel

Nutrition

635Calories

Sodium28% DV680mg

Fat31% DV20g

Protein92% DV46g

Carbs22% DV65g

Fiber20% DV5g

Loved it