Description
The spring pasta. Vegetables ideally fresh and crisp, light creamy sauce and cheese. Nothing more! Very fast and very tasty! And the addition of soy sauce made the taste deeper and more intense.
Ingredients
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Asparagus
300 g
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Onion
1 piece
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Carrots
1 piece
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Spinach
1 coup
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Garlic
2 tooth
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Olive oil
2 Tbsp
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Cream
200 ml
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Soy sauce
2 Tbsp
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Oregano
1 pinch
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Black pepper
1 pinch
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Spaghetti
-
Parmesan
Cooking
Peel the vegetables, wash and dry. Especially good to dry the spinach.
Finely chop the onions and carrots, crush garlic with a flat knife and finely chop. Spinach stems cut into medium-sized and leaves into 3 parts. Half of Parmesan to grate. The second half of the planed thin with a vegetable peeler.
Boil pasta according to instructions. Put the pot, pour and heat the olive oil, not rascala much. Omit the garlic, give to aromatisiertes oil. Put onions and carrots warm up a minute. Add the stems of the spinach and a little heat-enough for a few more minutes while stirring.
Push vegetables and a free place to lay out the asparagus, stirring occasionally and lightly fry.
Pour soy sauce "Kikkoman"-I have reduced salt content-which is very to the point, as the cheese is quite salty, and fresh vegetables require sensitivity. Stir and saute a couple of minutes.
Put spinach, mix to a little donkey.
Pour the cream and simmer while stirring until thickened –2-3 minutes. Sprinkle with oregano and pepper and stir.
Add the grated Parmesan, stir and remove from heat.
Put the finished pasta into the sauce, stir and then serve sprinkled with Parmesan shavings and garnish with a half-boiled egg and greens.
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