Vegetarian Spinach Egg Tagliatelle

  • Difficulty


  • 400 g Tagliatelle n° 107 all’uovo con spinaci
  • 1 green pepper
  • 1 carrot
  • 1 celery heart
  • 8 leaves basil
  • 1 small bunch Italian parsley
  • 1 clove garlic
  • salt and pepper
Tagliatelle n° 107 all’uovo con spinaci


Rinse and chop the vegetables à la julienne then place them in a bowl. Dress them with extra virgin olive oil, a pinch of salt and a grid of pepper; add the finely chopped clove of garlic, and flavour for an hour.Cook the pasta in plenty of boiling salted water, once al dente drain it in a salad bowl. Mix well and serve.