Summer pasta with colorful vegetables
Fresh vegetables with tagliatelle and a delicious sauce – Sandra's #fixohnefix is perfect for summer!
The dish is easy to prepare in the Adamant® Comfort pan thanks to its high rim and large frying surface. The pan's scratch-resistant coating even allows the use of metal kitchen utensils. You can flip pancakes in no time. Use metal turners with confidence. You can sear at high heat or cook gently, let sauces bubble until all the ingredients have come together into a harmonious whole. And finally, proudly bring the result to the table. Our Adamant® Collection handles all of this effortlessly. After eating, cleaning is just as easy. Made in Germany to the highest standards.
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 250 g | Tagliatelle |
| 1 x | Zucchini |
| 1 x | Carrot |
| 1 x | red bell pepper |
| 1/2 bunch | chives |
| 200g | Creme Fraiche or Legere |
| 1 tsp | vegetable broth |
| 1/2 tsp | Garlic powder |
| 1 pinch of turmeric | |
| Salt, pepper | |
| Oil for frying |
Instructions
Step 1 of 5:
Peel the zucchini and carrots, cut them in half, then slice lengthwise and cut into strips. Cut the bell pepper into thin strips as well.
Step 2 of 5:
Put the pasta water on to boil and, in the meantime, sauté the vegetables in a little oil over low heat until they start to soften.
Step 3 of 5:
When you add the pasta to the boiling water, you can prepare the sauce. Add water to the vegetables, add the spices, and let simmer for 5 minutes.
Step 4 of 5:
Then stir in the chives and crème fraîche, and add the cooked pasta directly from the pot (with a little pasta water) to the sauce and mix.
Step 5 of 5:
Season with salt and pepper, and then... enjoy your meal.
