Whole Wheat Spelt Tagliatelle Country Style Recipe

This morning I was in the mountains, in my favorite retreat, among chestnut and beech woods…

A one-dish meal to avoid spending time in the kitchen, because sometimes you need to unplug, we didn’t even feel like going out for lunch;

Naturally, we had brought some food, if I open the freezer, I always find something ready!

Whole wheat spelt tagliatelle, and a package of stracciatella cheese, some vegetables from the garden, and we had just what we needed!

On the way, I was able to buy the local blueberries, so everything was set!

After exploring the woods near our house in search of a potential mushroom bounty, we returned empty-handed but rejuvenated!

Away from the heat, which in town we’re lucky because it’s always breezy, at 3937 feet the temperatures are restorative!

I should have put together the supplies available…Tagliatelle, tomatoes, zucchinis, and prosciutto…

For a one-dish meal, we were at the top!

Ingredients

Tagliatelle…vegetables…fruit…and…

Tools

To start, set the pot with water for the pasta on the stove. I add the salt when I put the pasta to cook; so if the water has reduced, it won’t be too salty. In the meantime, slice the zucchinis thinly diagonally
Slice the cherry tomatoes or cut them in half, and finally
Shred the prosciutto
Toast the prosciutto in a little oil, and add the zucchinis; cook for a few minutes to keep them slightly crispy
Now add the cherry tomatoes as well
And the blueberries; sauté for five minutes
The sauce is ready! Cook the tagliatelle…
Once al dente, season in the sauce
Distribute the stracciatella on the plates and serve a portion of tagliatelle! Finish with grated Parmesan!
Finished! A one-dish meal with all the necessary nutrients and quick to prepare!