Tagliatelle with zucchini

Tagliatelles de courgettes-menthe-vinaigre balsamique-huile de noisette — Tagliatelle with zucchini

Hello everyone,

How in less than 10 minutes chrono, concoct an entry, coaching and meat (Beef chopped mint) parfumés et goûteux ? Here's how, Quick !

The 3 revenue should be performed concomitantly, simultaneously.

If not, it will take 15 minutes for the menu instead of 8.

For 2 to 4 people

Preparation : 3 minutes

Baking : 4 minutes

What you need

– 2 courgettes (here, My vegetable garden)

– 1 tablespoon hazelnut oil

- From rapeseed oil

– 1 tablespoon balsamic vinegar

- Salt

- Of peppermint (this recipe, one fresh from the garden)

Preparation of the recipe

- Make julienne vegetables with a spiral cutting. In a kitchenware store, I bought a small handheld device that takes both the hourglass and giant pencil sharpener. he makes endless spirals.You can also simply grate the zucchini and cut into very thin slices

- In a large skillet or saucepan, put a tablespoon of canola oil and sauté over high heat, pendant 4 minutes zucchini tagliatelle. Gently stir and return so that the cook evenly

- Saler

- Separate them into 2 parts inégales, 1/3, 2/3

Zucchini-tagliatelle-mint-balsamic vinegar-hazelnut oil — Tagliatelle with zucchini

Entrance

- Add zucchini to serve entry, namely the first 1/3, une cuillerée à café d’huile de noisette et une cuillerée à soupe de vinaigre balsamique. Book

I have not taken the entrance photo. Unpardonable forgetfulness !? Be lenient !

Accompaniment

- Arrange the remaining zucchini, the 2/3, on individual plates or a platter

- Garnish with mint leaves beautiful

Enjoy fast !

Tips / advice / variants

* Mint can be replaced here by parsley. But you will not have to mouth the same intoxicating scent

* The olive oil can be used instead of that of rapeseed

12 Comments

Valerie NM

26 June 2017 at 20 h 14 min

Ton post sur FB, me fait découvrir cette recette,ces recettes, simples et rapides.
It's all I love.
J’ai des courgettes mais pas de tagliatelles
Je les note sur ma liste de courses.

Envolées Gourmandes Nath
11 August 2017 at 9 h 51 min Log in to Reply
Les courgettes deviennent des tagliatelles. Tu peux aussi utiliser un économe pour leur donner une forme longue, plate et fine …

Dupont

9 November 2015 at 11 h 43 min

Everything looks so good ! C’est l’occasion de se mettre à cuisiner 🙂

Envolées Gourmandes Nath
10 November 2015 at 3 h 05 min Log in to Reply
Thibaut,
What a pleasant surprise! I am delighted and touched to have a comment from you on the blog. I really hope that revenues have given you like cooking. I have desired, simple, original and tasty. So encourage your young friends workers like you, ainsi que ceux qui sont encore étudiants à venir piquer quelques astuces sur le site 🙂 !!! Thank you.

christine

7 November 2015 at 21 h 27 min

Zucchini tagliatelle tested and approved this afternoon by a majority, almost unanimously !
It is rare, so I keep the memory recipe. Merci 🙂
PS : I bought a small spiraleur !!! magic this little device, it gave me lots of idea to present the different vegetables.

Envolées Gourmandes Nath
10 November 2015 at 3 h 32 min Log in to Reply
Christine,
The blog has become familiar to you and I thank you.
These small zucchini tagliatelle, quickly cooked with great success, apparently also at home! With what you have accompanied them?
Yes, the spiraleur can present differently vegetables. Do not forget the banal efficient, compagnon de toujours qui aide aussi à travailler les légumes 🙂
Continue to follow us on envoleesgourmandes.com
Thank you

Audrey Bouteleux

5 November 2015 at 19 h 38 min

All dishes have me look delicious !! De nouvelles recettes à explorer 🙂 Ton site est très bien fait, j’ai hâte de goûter à tous ces plats 🙂

Envolées Gourmandes Nath
5 November 2015 at 23 h 47 min Log in to Reply
Audrey,
Tu l’as promis, you did it! You have explored the blog. Remains to spend in the kitchen and to keep us aware of your culinary adventures.
Thank you for your compliments and I beg you to continue to encourage us and to publicize the blog to your surroundings. thank you again.

Porquier

4 November 2015 at 20 h 32 min

Tes fans…..The real ones……those very people who will stay forever….are still on the way….For some people……
I am like a butterfly that flies from flower to flower….sucks nectar from plants….s and flies …….
But I would stay as long as the smell of your kitchen captivate me. …

Envolées Gourmandes Nath
5 November 2015 at 23 h 14 min Log in to Reply
Porquier
La fan, the true, who speaks about his entourage, which manifests, who writes on the blog, leaving comments, making suggestions, trying the recipes and made me share, it's you. The others are probably still on the way as you say. I only hope that the road is not too steep. I do my best so that the smell of my cooking continues to captivate you, for the beautiful butterfly does not go off on the wing.
Thank you.

Porquier

31 October 2015 at 20 h 57 min

The beauty of this dish made me think of this quote from Hein Pages. …….
”The beauty is inseparable from the look of one who sees.”
Recipe tested…..

Envolées Gourmandes Nath
1 November 2015 at 18 h 14 min Log in to Reply
Porquier,
Now, quotes?! Waoh!!!!! I'm glad you like my photos. Passion that more recent but intense. Given the number and fervor of your contributions, undoubtedly you're the fan number 1 this blog ! MERCIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII