Tagliatelle with Roasted Vegetables

Since I have just given my fridge diet - it is almost overflowing and must now finally be emptied - I am looking for accessories for a light dinner. A recipe from the net spoke to me the other day while blog surfing. Roasted zucchini, something different. I modified it a little, so it seems lighter to me.

To

• Zucchini,

which I actually still find in the vegetable drawer, I also add

• 1 small celery bulb (the size of a fist)
• 3 spring onions
• 1 piece of streaky bacon (40 g about)
• half a handful of tarragon leaves
• 3 tomatoes.

Well, the fridge hasn’t taken that much yet! Nevertheless, I leave it at that. Zucchini and celery I cut into matchstick-sized pieces and put with some oil and salt on a tray with baking paper and roast them in the oven for about 25 minutes at 200 °.

In the meantime, I put on pasta water and blanch the tomatoes. They are skinned, seeded and diced. The bacon ends up in paper-thin slices in the pan, where it roasts together with the spring onions at higher heat. Just before the pasta I add the finely chopped tarragon.

• 200 g tagliatelle

I cook according to instructions and add them to the pan with the roasted vegetables and tomatoes. Quickly onto preheated plates and pecorino shaved over the top! The roasted flavor of the vegetables goes well with the tarragon. A little olive oil makes the whole thing a little smoother, so nothing stands in the way of enjoyment!

tagliatelle with roasted zucchini, celeriac stripes, and bacon