The zucchini tagliatelle, in double version, with raisins and pine nuts is a simple yet original vegetarian main course, perfect for light and tasty summer lunches. In this recipe, zucchinis are not just an ingredient but become the main attraction: cut into very thin ribbons, they mimic the tagliatelle themselves and intertwine with the pasta creating a truly unique visual and textural effect.
I made it because I wanted to clear out some leftover tagliatelle nests and I really liked the result!
To make the dish even more interesting because let’s face it, zucchinis are basic, there are the raisins, which add sweetness, and the toasted pine nuts, which add a crunchy and flavorful note. A mix of delicate and contrasting flavors that blend perfectly, with few ingredients and in no time.
It’s a main course that is easy to prepare, can be enjoyed warm or at room temperature, and always looks great on the table: ideal for those who love quick recipes with an extra creative touch.
I didn’t add any grated Parmesan but it would undoubtedly 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 the dry tagliatelle, which is, I believe, an added value with this heat!
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Still on the topic of MAIN COURSES WITH ZUCCHINI, I’ve left some other suggestions just below:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz tagliatelle
- 2 zucchini (medium)
- 1 oz raisins (a few grams more if desired!)
- 0.7 oz pine nuts
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- to taste lemon zest (organic, grated)
Tools
- Glasses
- High-Edged Saucepans
- Mandolines
- Peelers
Let’s prepare this summer main course together!
I start the recipe by soaking the RAISINS in warm water for 10 minutes, then I drain them and pat them dry.
Next, I cut the zucchinis into very thin ribbons using a peeler or a mandoline to create ‘zucchini tagliatelle’.In a small pan, I quickly toast the pine nuts over low heat for 2-3 minutes until they are golden, and then I add the well-dried raisins from soaking.
Another two 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, keeping a ladle of cooking water.
I pour both versions of tagliatelle into the pan with raisins and pine nuts, add a bit of cooking water, more EVO oil, season with salt and pepper, and if you like (and I recommend it) I add a bit of grated bio or untreated lemon zest to enhance the flavor.
And there you have it, this simple double version tagliatelle dish is ready to be served at the table!
Enjoy your meal and happy cooking! Annalisa
Storage
This dish is at its 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!
