Tagliatelline with seasonal vegetables
Instructions
TAGLIATELLINE 03697 to SEASONAL VEGETABLES INGREDIENTS for 4 PEOPLE 300 g of dried tagliatelline, 50 g carrots, 50 g of peas, 2 peppers, 50 g of green beans, 3 tomatoes, 100 g of courgette, 30 g of celery, 2 onions, 6 tablespoons oil, 2 cloves of garlic, a ladle of broth, a spoonful of finely chopped basil, parsley and salt.
PROCEEDINGS wash and Peel vegetables, cut them into cubes and onions thin slices.
Browned garlic in a pan, then delete it and add all vegetables, let them season and low wet and salty broth.
Cook for 10 minutes.
about, should be crisp.
Boil the pasta, drain and dress with the sauce, sprinkling with chopped Basil and parsley.
Served piping hot.
