Creamy Zucchini and Tomato Tagliatelle
20—30 Min
A super-quick lunch that is so unbelievably tasty you could be at the Italian around the corner. No, actually that's wrong — it tastes even better than that! Tagliatelle with zucchini, cocktail tomatoes and Kotányi Italian Herbs.
Ingredients 4 Portions
- 1 pieceOnion
- 2 pieceZucchini
- 250 gCocktail tomatoes
- 400 gTagliatelle
- 4 tsp.Olive oil
- 100 mlWhite wine
- 400 mlWhipping cream
- 50 gParmesan
- 1 tsp.Italian Herbs
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 1
Peel and finely dice the onion. Cut the zucchini into fine strips. Wash the tomatoes. Cook the pasta according to the instructions on the packaging until al dente.
- 2
Meanwhile, heat the oil in a pan, then add the onion and zucchini and use the white wine to deglaze the pan. Add the cream and quickly reduce until a smooth consistency forms.
- 3
Fold in the pasta and season with the Kotányi Italian Herbs and black pepper from the mill. Top with grated Parmesan.
- 4
Finally, briefly fry the cocktail tomatoes in another pan over a high heat, scatter over the zucchini pasta and enjoy.
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