Tagliatelle Alio Olio
& Fruité Vert
- 500g / 1lb 2oz tagliatelle
- 2 garlic cloves, minced
- 4 courgettes
- 150g / 5oz ricotta
- 100g / 3.5oz button mushrooms
- Toasted pine nuts
- Handful of spinach
- 1/3 glass of olive oil
Cook the pasta in water with a little olive oil and a pinch of salt.
Slice the courgettes and mushrooms in rounds about 5mm thick.
Heat the olive oil in a large frying pan. Fry the garlic, courgettes and mushrooms until well coloured, then add the spinach.
Once the tagliatelle is cooked, drain it and add to the frying pan.
Mix all the ingredients, then place in a salad bowl. Using a soupspoon, add the ricotta then the pine nuts. Serve immediately.
Slice the courgettes and mushrooms in rounds about 5mm thick.
Heat the olive oil in a large frying pan. Fry the garlic, courgettes and mushrooms until well coloured, then add the spinach.
Once the tagliatelle is cooked, drain it and add to the frying pan.
Mix all the ingredients, then place in a salad bowl. Using a soupspoon, add the ricotta then the pine nuts. Serve immediately.
