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Pasta with Vegetables

Pasta with Vegetables
607
calories
Calories
40 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
250 grams green Asparagus
Salt
50 grams dried Tomatoes
125 milliliters White wine
1 Garlic clove
1 small, green Chile pepper
1 Onion
4 tablespoons Olive oil
freshly ground pepper
500 grams Tagliatelle
4 sprigs Parsley
40 grams Parmesan
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Preparation steps

1

Cut off the bottom third of the asparagus, peel and cut into pieces. Blanch the asparagus in boiling salt water for about 5 minutes, rinse in cold water and drain well.

2

Cut the tomatoes into small pieces. Place the tomatoes into a saucepan, pour in the white wine and simmer over low heat until the wine has mostly evaporated.

3

Peel and slice the garlic. Cut the chile pepper lengthwise, rinse, remove the seeds and dice. Peel and dice the onion. Heat the olive oil. Saute the onion and garlic. Add the tomatoes and chile. Saute for about 5 minutes. Add the asparagus, saute briefly and season with salt and pepper.

4

Cook the pasta in boiling salt water until al dente. Rinse the parsley, shake dry and pluck the leaves. Grate the parmesan. Drain the pasta well. Mix the vegetable mixture with the parsely and fold into the pasta. Serve sprinkled with parmesan.