Tagliarini with Vegetables
1 carrot, topped and tailed, cut into fine strips
1 courgette, topped and tailed, cut into fine strips
125ml white wine
salt and pepper
a pinch of torn parsley
In a pan warm a lug of olive oil over a medium heat, once warmed add all the vegetables and lightly cook, stirring all time to prevent any colouring.
Cook pasta in plenty of boiling salted water.
Add the wine to the vegetables and allow to reduce and burn of the alcohol, reduce the heat and put a lid on the pan and allow the vegetables to stew in the wine for a couple of minutes.
By now the pasta should be cooked so lift pasta from water with tongs and add the the vegetables, toss the pasta together with the vegetables so pasta becomes coated in the cooking liquid.
Place pasta on a plate, scatter with the parsley and Parmesan. Drizzle with olive oil and enjoy.