Tagliatelle with artichokes and asparagus Recipe
Easy, quick and delicious Spring food ideal for the everyday family table! In this recipe the tagliatelle are made with fresh seasonal vegetables, with a simple cream cheese to thicken the sauce and elevate the deliciousness!
Ingredients
- 400 grams Tagliatelle
- 4 piece artichokes
- 1 bunch asparagus
- 1 little tooth mashed garlic
- 100 grams low-fat cream cheese
- 3 - 4 tablespoon olive oil
- 1 tablespoon parsley finely chopped
- salt
- freshly ground pepper
Instructions
- Peel the artichokes by removing the outer leaves and fuzz with a teaspoon and submerge them in a bowl of water and lemon juice to prevent them from browning.
- Peel the stems off the asparagus with a peeler to remove the fibers and trim off the tough edges. Cut them into medium sized pieces and wash them under running water, then drain them very well with paper towels and set aside.
- Wash the artichokes and drain them with paper towels and then cut them into thin slices about 2 cm thick.
- Boil the tagliatelle in salted water until al dente.
- In a deep non-stick frying pan ( wok type ) once hot, add the olive oil and add the artichokes along with the asparagus and sauté for 3 minutes, stirring gently.
- Then add the garlic pulp, a little salt and pepper and stir gently taking care not to burn the garlic, then add 2 to 3 spoons of water from the water used to boil the pasta. Cook over high heat for 15 minutes or until the vegetables are tender.
- Place the cream cheese in a small bowl and thin it with a little hot water to make a creamy sauce, add salt and pepper and pour it into the vegetable sauce and stir.
- Using a pair of pasta tongs, pour the pasta into the vegetable sauce and add a little of the hot pasta water if the sauce is thick and mix very well.
- Immediately serve the tagliatelle with the artichokes and asparagus on plates and sprinkle with chopped parsley.