Tagliatelle With Mange-Tout Recipe
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Tagliatelle With Mange-Tout
175 g mange-tout, cut diagonally
1 shallot, sliced
2 tbsp olive oil
1 garlic clove, crushed
5 tbsp single cream, 5 tbs
225 g fresh tagliatelle - cooked 'al dent, e'
1 parmesan, grated
1 pepper to taste
Crisp mange-tout are stir-fried with garlic and shallot and finished
with cream, making an appetizing sauce for fresh tagliatelle.
Sprinkled generously with cheese, the dish is then quickly browned
under the grill. All it needs is a tossed green salad to go with it.
Steam the sliced mange-tout until tender but still crisp, about 2-3
minutes. Soften the shallot in the oil and add the garlic. Stir in the
prepared mange-tout and season to taste with pepper. Add the cream
and heat through, stirring. Then toss the tagliatelle into the sauce
and put in a heatproof dish. Sprinkle with the grated Parmesan and
brown under a hot grill for a minute or less, then serve at once.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias |
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Diet hints and tips
If you enjoy your food, but need to become slim and also better your overall healthfulness, then you should start a thoughtfully prepared well-balanced dietary regime. In a perfect world, this should incorporate 5 standard portions of fruit/vegetables each day and embrace the optimum fusion of fat, carbohydrates and proteins.
When chosing foods for dieting, dieters most certainly concentrate upon supermarket and big brand products sold as 'low-fat'. This is most certainly a miscalculation, insofar as a food item may be significantly reduced in fat content, but whilst still remaining high in carbs.
When deciding on a weight loss program, the important thing is to attempt to restrict your intake of salt, fats and refined carbohydrates.
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