Tagliatelle with green vegetables from the restaurant "Tarantino"
1 serving
25 minutes
Tagliatelle with green vegetables from the 'Tarantino' restaurant is a delicate and aromatic dish of Italian cuisine that embodies the freshness and lightness of Mediterranean flavors. The origins of this recipe trace back to the traditions of pasta with vegetables, where the harmony of simple ingredients creates an exquisite gastronomic experience. The taste of golden garlic and spicy chili pepper is complemented by the sweetness of green peas and the softness of zucchini, while coconut milk gives the sauce a velvety texture with light exotic notes. Asparagus adds a subtle crunch to the dish, while fresh spinach completes the composition with a bright accent. Tagliatelle pairs perfectly with this rich sauce, making the dish nutritious yet light, ideal for a cozy dinner with a glass of white wine or as a foundation for healthy eating.
1
Cook the pasta until 'al dente'.
- Tagliatelle pasta: 60 g
2
Heat olive oil in a pan and sauté several cloves of garlic and 2 small chili peppers. Once the vegetables are golden, add julienned zucchini, green peas, and pre-blanched asparagus to the pan. Sauté everything well.
- Olive oil: 10 ml
- Garlic: 2 cloves
- Chili pepper: 2 pieces
- Zucchini: 2 pieces
- Green peas: 50 g
- Asparagus: 2 pieces
3
Add coconut milk to the pan and bring to a boil.
- Coconut milk: 120 ml
4
Add the cooked vegetables to the pasta. Heat everything together in a pan. Add salt and pepper to taste. Top with fresh spinach.
- Tagliatelle pasta: 60 g
- Spinach: 100 g
- Salt: to taste
- Ground black pepper: to taste