Cooks in: 15mins
Levels: Easy
Serves: 4
List of Ingredients
- 11 OZ. of egg tagliatelle
- 1/2 CUP of whole milk yogurt
- 1/3 CUP of heavy cream
- 1 slice red bell pepper
- 1 slice yellow bell pepper
- 3 medium zucchini
- Grana Padano cheese, grated
- paprika
- saffron
- garlic
- 1 TBSP. of parsley, finely chopped
- 8 green olives, pitted and chopped
- extra-virgin olive oil
- pepper
- salt
Method
1
Julienne the zucchini. Heat 3 Tbsp. oil in a pan. Sauté a crushed and chopped garlic clove with the slices of red and yellow bell peppers, julienned zucchini, and chopped, pitted green olives. Season with salt and pepper and cook over medium heat for around 10 minutes. Add a pinch of paprika and the whole milk yogurt. Add the parsley and stir in the cream.
2
While the vegetables are cooking, bring a large pot of water to a boil. Add the saffron.
3
When the water returns to a boil, cook the tagliatelle. Drain when cooked to al dente. Add to the sauce and toss to coat. Serve with a generous sprinkling of grated cheese.