| Type | Per person |
|---|---|
| Energy | 79 kcal |
| Fat | 4 gr |
| of which saturated | 1 gr |
| Carbohydrates | 7 gr |
| of which sugars | 5 gr |
| Fibres | 5 gr |
| Protein | 2 gr |
| Salt | 0.29 gr |
Vegetable tagliatelle
Main course
2 persons
10 - 20 min
With seasonal products
335gr vegetables p.p.
Ingredients
2 persons
| 5 black olives |
| 1 tablespoon olive oil |
| 8 green cabbage leaves |
| 2 winter carrots |
| 1 leek |
Preparation
1. Clean the vegetables.
2. From the leek, cut the bottom piece and the top with the dark green.
3. Halve the leeks lengthwise.
4. Cut the leek halves lengthwise into narrow strips.
5. Cut the cabbage leaves into narrow strips.
6. From the winter carrot, cut the bottom and top.
7. Using a cheese slicer, shave the carrot into thin strips.
8. Cut the olives into pieces.
9. Heat the oil and braise the carrot strips in it for 3 minutes.
10. Add the leeks and cabbage and braise the vegetables for a few minutes until tender. Add the olives and heat briefly.
Menu suggestion: Serve with gnocchi with salsa verde and walnuts.
Source: Nutrition Centre.
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