Tagliatelle with Mange-Tout
Yield
2 servingsPrep
10 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mange trout
|
* |
| 1 | each |
shallots
sliced |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | cup |
tagliatelle
cooked |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mange trout
|
* |
| 1 | each |
shallots
sliced |
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 237 | ml |
tagliatelle
cooked |
* |
Directions
Steam the sliced mange-tout until tender but still crisp, about 2 to 3 minutes.
Soften the shallot in the oil and add the garlic.
Stir in the prepared mange-tout and season to taste with pepper.
Add the cream and heat through, stirring.
Then toss the tagliatelle into the sauce and put in a heatproof dish.
Sprinkle with the grated Parmesan and brown under a hot grill for a minute or less, then serve at once.
