Tagliatelle noodles and spring vegetable stir-fry
Preparation time: 15 min
Cooking time: 20 min
- 6 lb fresh tagliatelle pasta
- 1/2 bunch of asparagus
- 1 carrot
- 1 zucchini
- 2/3 cup cooked peas
- 25 to 30 cherry tomatoes
- 2 teaspoons chopped parsley
- 2 tablespoons olive oil
Cook the tagliatelle noodles in the sauté pan, in boiling salted water for 8 minutes, then strain.
Cut the asparagus, carrot and zucchini into ribbon noodles using a vegetable peeler.
Heat the sauté pan to 2/3 of the maximum power of your stove with olive oil.
Add the vegetable noodles and brown for 2 minutes.
Add peas, halved cherry tomatoes and cook for an 2 additional minutes.
Add the cooked tagliatelle noodles to warm them, then add salt, pepper, then parsley.