Zucchini tagliatelle is a simple first course to prepare, a very appetizing vegetarian dish. Yes, it’s appetizing because even with vegetables the dishes become very tasty. You can also consider it as a single dish and it’s a great dinner saver, since you can prepare the sauce while boiling the water and cooking the tagliatelle.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Zucchini Tagliatelle Ingredients
- 14.1 oz egg tagliatelle
- 1 leek
- 2 zucchini
- to taste tomato pulp
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Frying Pan
- 1 Pot
- 1 Cutting Board
Preparation of Zucchini Tagliatelle
Let’s see how to prepare the tagliatelle.
First, clean the leek and chop it finely, clean and wash the zucchini well, then cut them into cubes, in the meantime put the salted water on the fire. Take a pan, put a little extra virgin olive oil and the chopped leek and sauté over low heat, once sautéed add the chopped zucchini, let them brown for 5 minutes, deglaze with a little white wine, then add the chopped parsley and tomato pulp, I eyeball it based on our tastes, it will be about 200g of pulp if you like it with a lot of tomato add more, salt and continue cooking for about 10 minutes. If necessary, add a little water. When the water boils, drop the tagliatelle and cook according to the time indicated on the package, it usually varies from package to package. When they are al dente, take a ladle of cooking water and put it in the pan, drain the tagliatelle and pour them into the pan, tossing them for one or two minutes just to combine everything. Plate up if you like with a little more chopped parsley or a nice handful of grated parmesan. Your tagliatelle are ready to be served.
notes
If you have leftovers, store them in the fridge until the next day in a closed container. If you want to make a single dish, you can add one or two more zucchinis and a little more tomato, you can also add cubes of pecorino cheese. If you are big eaters, increase the amount of tagliatelle.
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FAQ (Questions and Answers)
Can I substitute the leek?
Of course, you can easily use a small white or golden onion or half an onion if it’s large.
