Tagliatelle with Green and Yellow Zucchini
Portions:
30Preparation Time:
Cooking Time:
Ingredients
Tagliatelle
1.25 kg tagliatelle, uncooked
20 cups (2.5 kg) Bonduelle Minute Sliced Zucchini Duo
1 1/4 cups (625 ml) black olives, sliced
1 1/4 cups (625 ml) sun-dried tomatoes, chopped
5 tbsp (75 ml) freshly chopped garlic
1 cup (250 ml) olive oil
1 tsp (5ml) sea salt
Sauce
125 ml (1/2 cup) olive oil
60 ml (1/4 cup) freshly chopped garlic
125 ml (1/2 cup) sherry vinegar
1.25 L (5 cups) 35% cream
5 ml (1 tsp) sea salt
15 ml (3 tsp) crushed black pepper
125 ml (1/2 cup) freshly chopped dill
Preparation
1. Heat the oven to 400°F (200°C). Put the zucchini mix onto a baking sheet and cook for 10 minutes. Set aside.
2. Cook pasta in boiling salted water. Drain and set aside.
3. Heat the olive oil, then sauté the zucchini, garlic, sliced black olives, sun-dried tomatoes and tagliatelle. Season with salt.
4. In a pan, heat olive oil and lighlty sauté chopped garlic.
5. Add sherry vinegar and bring to a boil.
6. Add 35% cream, salt, crushed pepper, and chopped dill.
7. Bring to a boil and coat tagliatelle with the sauce.
