🍝 Pasta with Fine Vegetable Strips

Name: Pasta with Fine Vegetable Strips
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Reginette (pasta); salt; 1 onion; 2 carrots; 150 g celeriac; 2 zucchini; 4 sprigs flat-leaf parsley; 2 tbsp butter; pepper (from the mill); 200 ml dry white wine; 4 tsp white balsamic vinegar

485 kcal · 30 min · 4 servings

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Ingredients

500 g Reginette (pasta)
salt
1 onion
2 carrots
150 g celeriac
2 zucchini
4 sprigs flat-leaf parsley
2 tbsp butter
pepper (from the mill)
200 ml dry white wine
4 tsp white balsamic vinegar

Instructions

1. Boil plenty of water in a pot and add salt.
2. Cook the pasta in it until al dente.
3. Drain the pasta and let it drip dry well.
4. Peel the onion and cut it in half.
5. Cut the onion halves into thin strips.
6. Clean and peel the carrots.
7. Clean and peel the celery.
8. Wash the zucchini thoroughly.
9. Cut off the hard ends from the celery and zucchini.
10. Shred all vegetables into fine strips using a vegetable slicer.
11. Wash the parsley.
12. Shake the parsley dry.
13. Chop the parsley leaves finely.
14. Heat the butter in a large non-stick pan.
15. Fry the onion and vegetables in the pan.
16. Stir constantly while doing so.
17. Season the vegetables with salt and pepper.
18. Pour the white wine into the pan.
19. Let the mixture simmer for about 3 minutes.
20. Add the drained pasta to the pan.
21. Add the chopped parsley.
22. Mix everything well together.
23. Serve the dish in deep plates.
24. Drizzle some vinegar over the finished dish.

Nutrition per serving

kcal: 485
Protein: 13 g · Fett/Fat: 11 g · Carbs: 78 g