directions
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1
Make tagliatelle and set aside
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2
Blanch cauliflower and broccoli in boiling water for 1 minute or microwave for 1 minute
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3
Drain and refresh under cold running water, drain again and set aside
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4
Cook tagliatelle until al dente, drain, set aside and keep warm
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5
Heat oil in a large frying pan and cook garlic, eggplant, red pepper and green pepper over a medium heat for 4 to 5 minutes
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6
Add tagliatelle, cauliflower, broccoli and basil to pan and toss to combine
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7
Season to taste with black pepper and top with Parmesan cheese
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8
Serve immediately.
VEGETABLE TAGLIATELLE
ingredients
- 1 full load of pasta dough made into tagliatelle
- 1 cup cauliflower florets, chopped
- 1 cup broccoli florets, chopped
- 4 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 small eggplant, cut into strips
- 1/2 red pepper, cut into strips
- 1/2 green pepper, cut into strips
- 2 tablespoons chopped fresh basil
- freshly ground black pepper
- 1/4 cup grated parmesan cheese