Beetroot tagliatelle with vegetables

INGREDIENTS FOR 4 PEOPLE

Beetroot tagliatelle (see blog)

2 carrots

2 courgettes

1 boiled beetroot

1 shallot

1 garlic clove

Grated Parmigiano

1 mozzarella

Extra virgin olive oil

Salt, pepper

I wash vegetables and peel shallot.

I trim courgettes, remove centres and cut into sticks, then small cubes.

I peel carrots and cut into sticks and cubes.

I chop shallot.

I sauté shallot in extra virgin olive oil in a pan. and garlic.

I add vegetables.

I add salt and pepper. and remove garlic.

I cook, keeping vegetables crisp, remove garlic, dice mozzarella, dry thoroughly and dress with oil, pepper and salt. I dice a boiled beetroot and dress with oil, pepper and salt.

I bring salted water to the boil and cook pasta.

I drain al dente, leaving moist, into the vegetable pan.

I add grated Parmigiano and oil, toss briefly and serve with mozzarella cubes on top and beetroot cubes around it.