This delicious gluten-free and nut-free pasta dish is an ideal dinner or lunch option, with a zesty sage butter sauce and parmesan cheese for a truly European experience.
Special diets: Vegetarian | gluten-free | nuts-free |
️Allergens: eggs | not vegan | lactose | soy |
⏱ 19 mins – easy
🍽 4 servings – 214 kcal per serving
| Serving
155g |
Fat
21g |
Sat. fat
13g |
Sodium
1481mg |
| Carbs
2g |
Fibers
0g |
Sugars
0g |
Proteins
3g |
INGREDIENTS
- 1 ½ tsp black pepper
- 2 tsp salt
- 4 oz butter
- 1 pack sage leave
- ½ cups vegetable broth
- 1 half lemon
- 12 oz egg tagliolini
- 1 oz parmesan cheese
TOOLS
- 1 squeezer
- 1 grater
- 1 frying pan
- 1 colander
- 1 spoon
- 1 whisk
- 1 pan
- 5 bowls
STEPS
Squeeze lemon with a squeezer.
Shred parmesan cheese with a grater.
Heat butter in a frying pan. Add sage leaves and cook for 2 minutes. Then, turn off the heat and transfer the cooked sage to a bowl.
Add vegetable broth to the frying pan and heat for 2 minutes.
Put vegetable broth in a bowl, add half of the lemon juice and whisk for 2 minutes to get a sauce.
Heat 8 cups of water in a pan, add 1 tsp of salt and boil for 4 minutes.
Put egg tagliolini to the boiling water and cook for 4 minutes.
Turn off the heat to get cooked egg tagliolini.
Set aside 1 cup of the cooking water.
Drain cooked egg tagliolini in a colander.
Heat a frying pan, put the drained egg tagliolini and cooking water to it. Stir in the rest of the lemon juice, 1 tsp of salt, and 1 tsp of black pepper.
Divide pasta with sauce into bowls. Top with parmesan cheese and half a tsp of black pepper.
It’s ready to be served !
