VERY EASY RECIPE
Garlicpepper tagliatelle with zucchini cream and mozzarella
A super-easy recipe with a rich vegetable cream and a Mediterranean... temperament!
HELPINGS: 5
PREPARATION: 30'
INGREDIENTS
- 500 g ILIS garlicpepper wide tagliatelle
- 8 slices of turkey bacon
- 300 g cherry tomatoes
- 2 balls of fresh mozzarella cheese
- Olive oil
- Salt and pepper
For the zucchini cream
- 5 zucchinis
- 100 g parmesan cheese, grated
- 125 ml lime-scented olive oil
- 2 tsp garlic, pulped
- 5 tbs parsley, chopped
Garlicpepper wide tagliatelle
6'
INSTRUCTIONS
- Cut the cherry tomatoes in halves, sprinkle them with some olive oil and salt, and bake them for 10-12’ at 220 °C.
- Mash all the ingredients for the zucchini cream in a blender.
- Chop the turkey bacon and sauté it in a pan without adding any oil or butter.
- Cook the pasta according to the instructions on the package until al dente. Then drain.
- Put the zucchini cream in a skillet and when it is hot, add the cooked pasta and mix.
- Add the baked cherry tomatoes, the mozzarella cheese in chunks and the sautéed turkey bacon. Mix well and serve hot.
