Tomato and pepper tagliatelle

Tomato and pepper tagliatelle

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 565 kcal
, Fat: 15 g
, Carbohydrate: 78 g
, Protein: 30 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

1tbsp oil
2 garlic cloves, roughly chopped
2 red peppers, cut into pieces
2 tomatoes, cut into pieces
1dl vegetable bouillon
400g pasta (e.g. tagliatelle)
salted water, boiling
100g cured ham in slices, cut into strips
1bunch flat-leaf parsley, roughly chopped
salt and pepper to taste
80g Parmesan, strips cut off using a peeler
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How it's done

Heat the oil in a pan, sauté the garlic. Add the vegetables and briefly sauté, pour in the stock, cover and simmer the vegetables for approx. 20 mins. until soft. Cook the pasta in boiling salted water until al dente, drain. Stir in the vegetables, cured ham and parsley, season. Scatter the cheese over the tomato and pepper tagliatelle.

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