Tagliatelle noodles and spring vegetable stir-fry

Tagliatelle noodles and spring vegetable stir-fry

Preparation time: 15 min
Cooking time: 20 min
Serves 6



  • 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
  • Salt/pepper




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.


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