Tagliatelle with courgettes

03507 TAGLIATELLE with COURGETTES INGREDIENTS 4 PEOPLE 350 g tagliatelle all'uovo, 250 g of fresh mushrooms, 250 g of courgette, 80 g of butter, 2 cloves of garlic, 3 tablespoons light broth or veal chicken, 1 tablespoon of chopped parsley, salt.

Preparation and cooking time: 45 minute Fix: minimal PROCEEDINGS Scrape mushrooms with a Pocket knife, wipe with a damp cloth, cut them into thin slices and place them in a pan in which you've made Brown the garlic cloves with a knob of butter; remove the garlic and stir gently with a wooden spoon so that the mushrooms lose their water, then sprinkle the pretzels and let Cook for about twenty minutes, low heat and pan covered, bathing them with a spoonful of broth.

Meanwhile check and wash the zucchini, dry and, with the appropriate affettattrice, cut into Matchstick.

Let them dry in a pan in which you put a Brown 40 g butter, salt them and after about ten minutes of cuttura strew with chopped parsley fine.

Cook the noodles in a pot containing 4 l of boiling salted water.

Al dente drain and place them in a soup-tureen; season with the remaining butter.

Together the two preparations of mushrooms and zucchini and pour over noodles; carefully mix and serve immediately.