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Tagliolini alle verdure

Thin noodles with vegetables

From	Difficulty	Serves	Time
			1^h15'

Ingredients

Thin noodles: 400 g. (14.10 oz.)
Courgettes: 2
Yellow paprika: 1
Carrots: 2
Leeks: 1
Garlic: 2 cloves
Extra-virgin olive oil: ½ glass
Salt and pepper
Broth

Preparation

Clean the 2 courgettes, the yellow paprika, the 2 carrots and the leek; cut them in small cubes.
Brown the 2 garlic cloves with the olive oil, add the vegetables and cook on the low flame, adding, if necesary, some warm broth.
Cook for about 30 minutes, mixing now and then with a wooden spoon; when half cooked, adjust with salt and pepper.
Boil the noodles until al dente in plenty of salt water, drain, flavour with the vegetable sauce and serve at once.

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