Pasta with Vegetable Julienne

Ingredients

• 500 g Reginette (pasta)
• Salad
• 1 onion
• 2 carrots
• 150 g celery root
• 2 Zucchini
• 4 sprigs flat-leaf parsley
• 2 tbsp butter
• Pepper (from the grinder)
• 200 ml dry white wine
• 4 tsp white balsamic vinegar

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water. Drain and set aside. While the pasta cooks, peel, halve, and slice the onion into thin strips. Peel and trim the carrots and celery root. Wash and trim the zucchini. Julienne all vegetables using a vegetable slicer. Rinse the parsley, shake dry, and finely chop the leaves.

2. 2.

   Heat butter in a large non-stick pan. Sauté onion and vegetables while stirring. Season with salt and pepper. Add white wine and simmer for about 3 minutes. Toss the drained pasta and parsley into the pan mixture. Serve on deep plates and drizzle with vinegar.