Zucchini-Tagliatelle

For the zucchini tagliatelle, boil salted water in a large pot and cook the tagliatelle in it according to instructions until al dente.

Meanwhile, wash and coarsely chop the zucchini. Chop the shallots and garlic and sauté in olive oil. Add the zucchini and season with salt and pepper. Chop the sage leaves (put some aside for garnish) and mix with the zucchini together with the sour cream.

Remove the al dente tagliatelle from the water, drain and mix with the zucchini. Arrange pasta on preheated deep plates. Garnish the finished zucchini tagliatelle with sage and sprinkle with mountain cheese to taste.

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