The zucchini tagliatelle, in a double version, with raisins and pine nuts is a simple yet original vegetarian first course, perfect for light and tasty summer lunches. In this recipe, zucchinis are not just an ingredient, but they become the main character: cut into very thin ribbons, they mimic the tagliatelle themselves and intertwine with the pasta creating a truly unique visual and textural effect.
I prepared it because I wanted to use some leftover nests of tagliatelle and I really liked the result!
To make the dish even more interesting, because let’s face it, zucchinis are basic, the raisins add sweetness, and the toasted pine nuts add a crunchy and tasty note. A mix of delicate and contrasting flavors that marry perfectly, with few ingredients and in very little time.
It’s a first course that is easy to prepare, enjoyed warm or at room temperature, and always makes a great impression at the table: ideal for those who love quick recipes with a bit of extra creativity.
I didn’t add grated Parmesan but undoubtedly it would go well… give it a thought if you like!
If you’re looking for a tasty vegetarian alternative to the “usual summer pastas”, this is the right recipe for you and consider that it can be prepared in the few minutes it takes to cook dried tagliatelle, and with this heat, I believe it’s a plus!
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Always on the TOPIC of FIRST COURSES WITH ZUCCHINIS, I leave you with other proposals just below:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.6 oz tagliatelle
- 2 zucchinis (medium)
- 1.1 oz raisins (even a few more grams!)
- 0.7 oz pine nuts
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- to taste lemon zest (grated organic)
Tools
- Glasses
- High Edge Pans
- Mandolines
- Vegetable Peelers
Let’s Prepare This Summer Dish Together!
I start the recipe by soaking the raisins in warm water for 10 minutes, then I drain and pat them dry.
Then I cut the zucchinis into very thin ribbons with a vegetable peeler or a mandoline, thus making “zucchini tagliatelle”.In a small pan, I quickly toast the pine nuts over low heat for 2-3 minutes until they are golden, I also add the raisins well dried from soaking.
Two more minutes in the pan and I turn off the heat.
I cook the tagliatelle in salted boiling water, adding the zucchini tagliatelle just before draining the pasta, saving a ladle of cooking water.
I pour the two versions of tagliatelle into the pan with raisins and pine nuts, add a little cooking water, more EVO oil, season with salt and pepper, and if you like it (and I recommend it) I add a little grated organic or untreated lemon zest that amplifies the flavor.
And voilà, this simple dish of tagliatelle in double version is ready to be served at the table!
Enjoy your meal and happy cooking! Annalisa
Storage
This dish is best when freshly made, but you can store it in the fridge for 1 day, in an airtight container. Great also warm or at room temperature!
