The rice tagliatelline with spiced vegetables are a light and nutritious first course with an exotic and tasty flavor. I love spices and all products with oriental flavors, and that’s exactly why I found myself buying rice tagliatelline. Curious and eager to try them, I cooked and dressed them with crunchy, spiced vegetables: the result was amazing! This dressing enhances the delicacy of the tagliatelline, characterized by a decisive bite. I cooked the tagliatelline like regular pasta, in salted boiling water. In this regard, I recommend checking the cooking carefully because rice pasta tends to overcook and become sticky, so drain it al dente and then finish it with the sauce.
Try also:
Rice spaghetti with red cabbage
Rice with shrimp in coconut milk and curry
Rice tagliatelline with broccoli and coconut milk
Curry and coconut milk soup with crunchy broccoli
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2Servings
- Cooking methods: Stovetop
Ingredients
- 6 oz rice tagliatelline
- 2 zucchini
- 1 red bell pepper
- 1 carrot
- 1 tbsp curry powder
- to taste onion
- to taste extra virgin olive oil
- to taste salt
- 1 sprig oregano
Preparation
For the rice tagliatelline with spiced vegetables, wash and trim the vegetables (zucchini, bell pepper and carrots), then cut them into julienne strips.
In a pan pour a drizzle of extra virgin olive oil, add the onion and the curry. Add the vegetables and put over low heat.
Cook for several minutes; the vegetables should be cooked but remain crisp. If necessary, salt at the end of cooking.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente) drain it and add it to the pan with the vegetables.
Toss the pasta with the sauce for a few minutes, then remove from the heat and serve with a sprinkle of oregano.
Enjoy your meal!
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