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🍝 Creamy Tagliatelle with Zucchini and Tomatoes

570 kcal · 30 min · 4 servings

Ingredients

• onions, red 1 pc.
• cherry tomatoes mix 250 g
• zucchini 2 pc.
• mint, fresh 10 g
• oil 2 tbsp
• heavy cream 100 ml
• salt pinch
• pepper, black ground pinch
• tagliatelle, fresh 500 g
• olive oil 2 tbsp

Instructions

1. 1. Cut the onion in half, peel it, and dice it into fine cubes.
2. 2. Wash the tomatoes and cut them into quarters.
3. 3. Wash the zucchini and chop it into small pieces.
4. 4. Rinse the mint, remove the leaves from the stems, and chop them finely.
5. 5. Heat the oil in a pan over high heat.
6. 6. Sauté the zucchini for about 5 minutes.
7. 7. Remove the zucchini from the pan and place it on a plate.
8. 8. Add the onions and tomatoes to the pan.
9. 9. Sauté the vegetables for about 3 minutes.
10. 10. Deglaze the mixture with cream.
11. 11. Let the sauce simmer gently over low heat.
12. 12. Add half of the prepared zucchini back into the pan.
13. 13. Season the sauce with salt and pepper.
14. 14. Bring about 5 liters of salted water to a boil in a pot.
15. 15. Cook the tagliatelle in the boiling salted water for about 4 minutes.
16. 16. Drain the pasta in a colander and let it drain.
17. 17. Puree the remaining zucchini in a tall container with olive oil.
18. 18. Season the zucchini pesto to taste.
19. 19. Add the drained tagliatelle and the zucchini pesto to the vegetables in the pan.
20. 20. Mix everything well together.
21. 21. Serve the pasta on plates.
22. 22. Garnish the dishes with the chopped mint.

Nutrition per serving

• kcal: 570
• Protein: 15 g · Fett/Fat: 25 g · Carbs: 70 g