Spring Noodles

For the tagliatelle alla primavera, first prepare the vegetables. To do this, slice the cleaned mushrooms and leeks.

Remove the woody leaves from the artichokes, cut off the top with the fleshless leaves and cut the bottom smooth. Cut artichokes into strips.

Peel the bottom end of the asparagus if necessary, remove woody parts, and cut the spears into pieces about 1 1/2 inches long. Finely chop the onion and finely dice the zucchini and bell bell pepper.

Press the garlic, sauté in olive oil and remove. Add the mushrooms and sauté for about 5 minutes until the liquid has boiled away. Then stir in the artichokes and saute for about 10 minutes. Sprinkle in the onions and saute as well.

Then stir in the remaining vegetables and cook over high heat for another 10 minutes, stirring constantly. Pour in tomato sauce, stir in the finely chopped basil leaves and season with salt and pepper.

Meanwhile, cook the tagliatelle in salted water until al dente. Strain and mix with the vegetables together with butter and Parmesan cheese. Season the tagliatelle alla primavera again with salt and pepper before serving.

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