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Zucchini Tagliatelle Recipe

Zucchini Tagliatelle Recipe

Zucchini Tagliatelle Recipe

Zucchini Tagliatelle Recipe. This quick and easy meal brings together the classic Italian flavours we love. Basil, tomatoes, prosciutto, ricotta and parmesan cheese make for a rich and flavoursome pasta dish.

Serves 4

375g fresh tagliatelle
4 zucchini (600g)
250g punnet small cherry tomatoes, halved
2 tbsp olive oil
3 cloves garlic, crushed
4 anchovies, finely chopped
1/2 teaspoon chili flakes
100g thinly sliced prosciutto, torn into small pieces
2 tbsp lemon juice
3/4 cup (50g) finely grated fresh parmesan cheese
150g fresh ricotta, broken into pieces
1 cup fresh basil leaves
Extra basil leaves, to garnish

Cook the pasta in boiling salted water for 3 to 5 minutes or until al dente. Drain and return pasta to saucepan. Cover and keep warm.

Slice zucchini into ribbons using a vegetable peeler. Place zucchini, tomatoes, olive oil, garlic, anchovies, chili flakes and prosciutto in a large bowl. Season with salt and pepper. Toss to combine.

Heat a large oiled frying pan over a high heat. Cook zucchini mixture in 2 batches for 3 to 4 minutes, tossing frequently, or until just tender. Add to the pasta with the lemon juice, 1/2 cup parmesan cheese, ricotta and basil. Season to taste. Toss until well combined.

Serve immediately, with remaining parmesan and extra basil leaves, to garnish.

 Smart Tip + For a vegetarian version leave out the anchovies and replace the prosciutto with 1/2 cup toasted pine nuts or chopped walnuts. You could even cook up the zucchini mix and serve it on its own for a pasta-free option like in the video below.

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