You need:

400 gramme Tagliatelle

1-2 Zucchini

2 young onion

350 millilitre vegetable soup

1 ginger root (appr. 8 centimeter)

Parmesan cheese

olive oil

basil, saffron, salt, pepper

wash the zucchini and cut them in thin slices. Cut the young onion in rings. Wash the ginger and slit it. Heaten up the olive oil  in a frying pan, add zucchini, ginger and roast it gently for 3 minutes. Add the vegetable soup to it, spice with salt, pepper and safron and let it simmer.

Add “Al dente” boiled Tagliatelle and shaved parmesan to it and stir. Serve with fresh basil.

I hope you like this!