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Egg tagliolini with cherry tomatoes and vegetables
- 320 g Egg Tagliolini
- 1 bag Orogel grilled vegetable mix
- salt and pepper
- 200 g Piennolo cherry tomatoes
- extra-virgin olive oil
- Parmesan cheese
Pasta and Rice Courses
- Cut the cherry tomato in quarters. In a non-stick pan with a drizzle of EVO sauté the tomatoes for a few minutes, add the grilled vegetables in stick and season with salt and pepper.
- Boil the tagliolini in abundant salted water, drain and whisk them in pan with the Orogel grilled veggie mix until creamy, sprinkle generously with parmesan and drizzle with EVO.
- Garnish with parsley.