Colorful noodle plate with thyme cream sauce
easy
Ingredients
- 400 g Courgette
- 500 g red peppers
- 100 g black olives
- 1 collar Thyme
- 30 g Butter or margarine
- 200 g Whipped cream
- 1/4 l clear broth (instant)
- 40 g grated parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 400 g Lasagnets
- 100 g Bündner Fleisch
Directions
- 1
Clean and wash the zucchini and peppers. Cut the zucchini diagonally into thin slices and the bell peppers into pieces. Drain the olives on a sieve. Wash the thyme, dab dry and remove the leaves. Heat the fat in a saucepan and fry the thyme, up to 1 teaspoon, in it until the fat begins to brown. Deglaze with cream and stock, bring to the boil and simmer while stirring for about 10 minutes, seasoning with salt and pepper. Cook the pasta in plenty of boiling salted water for 10-12 minutes.
- 2
Steam zucchini and peppers in little boiling salted water for 8-10 minutes. Drain pasta and vegetables. Add olives and mix. Arrange on a plate, spread the Bündner meat on top and pour some sauce over it. Sprinkle with thyme. Add the remaining extra sauce
- 3
Preparation time approx. 45 minutes
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