Tagliatelle with Parmesan and Courgettes Zucchini
Delight in the simplicity and elegance of this Tagliatelle with Parmesan and Courgettes (Zucchini), a quick and flavorful recipe that's perfect for busy weeknights or casual entertaining. Featuring tender ribbons of tagliatelle tossed with golden sautéed zucchini, fragrant garlic, and a hint of zesty lemon, this dish is elevated with a generous sprinkle of freshly grated Parmesan cheese. The combination of olive oil and butter adds richness, while a touch of reserved pasta water creates a silky, restaurant-quality sauce. Ready in just 25 minutes, this light yet satisfying pasta is best served fresh and garnished with aromatic basil for a burst of color and freshness. Perfect as a vegetarian main course or a side, this recipe showcases seasonal zucchini at its finest while keeping the preparation simple and accessible.
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Recipe Information
Ingredients
- 300 grams Tagliatelle pasta
- 2 medium-sized Zucchini (courgettes)
- 2 pieces Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 pieces Fresh basil leaves (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining.
While the pasta cooks, wash the zucchini and trim the ends. Using a sharp knife or mandoline, slice the zucchini into thin ribbons or discs.
Peel and finely mince the garlic cloves.
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the zucchini to the skillet, stirring gently to coat in the garlic oil. Cook for 5-7 minutes, stirring occasionally, until the zucchini softens and becomes lightly golden.
Season the zucchini with salt, black pepper, and lemon zest. Stir well to combine.
Add the cooked tagliatelle to the skillet with the zucchini. Toss together gently to combine, adding a splash of reserved pasta water if the mixture seems dry.
Sprinkle the grated Parmesan cheese over the pasta and stir until it melts and coats the tagliatelle evenly.
Taste and adjust seasoning as needed, adding a touch more salt or pepper if desired.
Serve immediately, garnished with fresh basil leaves if desired. Enjoy your homemade Tagliatelle with Parmesan and Courgettes!
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 11.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
