Pasta with Vegetables

Ingredients

• 400 g tagliatelle
• Salt
• 3 medium zucchini
• 2 red onions
• 4 Garlic cloves
• 1 EL chopped thyme leaves
• 60 g parmesan (block)
• 1 EL Capers
• pepper (ground)
• 2 EL olive oil
• 2 EL cold butter (cubed)

Instructions

1. 1.

   Rinse the zucchini in cold water, trim the ends and cut lengthwise into quarters. Remove the core and slice the strips into diamond shapes. Peel onions and garlic; slice onions into strips and halve garlic cloves. Grate Parmesan with a microplane.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente, drain and reserve about one small cup of pasta water. In a deep skillet, sauté garlic, zucchini, and onions in hot olive oil for about 3 minutes. Stir in thyme, capers, and butter, seasoning with salt and pepper.

3. 3.

   Add the pasta and some reserved pasta water to the skillet, toss well, plate on bowls, and sprinkle with Parmesan before serving.