Associated Press
Tagliatelle With Poppy Seed Butter can make such a stylish impression as part of a vegetarian meal that you may overlook one of its virtues: It is a breeze to get on the table.
The ingredient list is short and smart, and preparation time is about 25 minutes. In addition, one serving of the finished dish has only 6 grams of fat, so the plateful you see before you can be enjoyed for its taste and bright appearance, without misgivings.
The recipe is from "Noodles: A Vegetarian Journey Through the World of Pasta" by Cornelia Schinharl (Barron’s Educational Series, $14.95 paperback). Schinharl offers recipes ranging from cold to hot, from Fusili Salad to Yogurt Soup With Orzo, from Broth With Chickpeas and Cheese Ravioli, to Noodle Souffle With Smoked Tofu.
This one combines its pasta colorfully with carrots and parsley for extra nutrition.
Tagliatelle With Poppy Seed Butter
1 pound young carrots, trimmed and peeled
Salt
1 pound tagliatelle
1 heaping tablespoon butter
3 tablespoons poppy seeds
1/2 bunch parsley, leaves finely chopped, stalks discarded
Freshly ground black pepper
Cut carrots into 2-inch pieces, then into ¥-inch sticks. Blanch carrots in boiling water 3-4 minutes. Rinse with cold water and drain well.
To prepare tagliatelle, bring to boil plenty of water (enough to cover the pasta generously). Add salt and tagliatelle and boil until al dente.
Meanwhile, melt butter in medium pan. Add poppy seeds and saute over medium heat about 1 minute. Add carrots and parsley and heat. Season with salt and pepper.
Drain tagliatelle lightly to keep pasta moist. Stir in carrot mixture. Serve immediately on warmed plates.
Makes 4 servings.
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