Why You’ll Love This Recipe

This vibrant and refreshing dish brings together the goodness of zucchini and pasta in a way that’s both healthy and full of flavor. With the delightful crunch of fresh zucchini ribbons, the sweetness of ripe cherry tomatoes, and the savory touch of Parmesan, this recipe is the perfect light meal or side dish. Plus, it’s quick and easy to make, with minimal prep time and just a few simple ingredients. Whether you’re looking to add more veggies to your diet or want a dish that feels fresh and satisfying, you’ll love how this recipe effortlessly combines flavor and nutrition!

Ingredients

4 medium zucchinis
250g of tagliatelle pasta
10-12 cherry tomatoes, halved
100g of Parmesan cheese (either grated or in shavings)
Optional: Pine nuts or a seed mix for garnish

Directions

Prepare the Zucchini Tagliatelles: Cut the zucchinis into thirds lengthwise. Slice the middle section into thirds and discard or save the seedy part for soups or stir-fries. Use a vegetable peeler or a julienne tool to create thin ribbons of zucchini. You can make the tagliatelles as thin or thick as you like.
Cook the Pasta: Bring a large pot of salted water to a boil and cook the tagliatelle pasta according to the package instructions. When there’s just one minute left on the timer, add the zucchini ribbons and cherry tomatoes to the boiling water.
Drain and Serve: Drain the pasta, zucchini, and tomatoes and gently toss them together. Transfer everything to a serving dish, drizzle with olive oil, and sprinkle with Parmesan cheese. Garnish with pine nuts or seeds, if desired. Serve immediately and enjoy!

Servings and Timing

Servings: 4
Preparation time: 20 minutes
Cooking time: 12 minutes

Variations

Add Protein: To make this dish more filling, you can add grilled chicken, shrimp, or even some chickpeas for a plant-based option.
Herbs and Spices: Fresh basil, mint, or oregano can elevate the flavor. A dash of garlic or chili flakes can add a little heat, too.
Other Vegetables: Feel free to mix in other vegetables like bell peppers, spinach, or mushrooms for more variety.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Reheat gently in the microwave or in a pan over low heat, adding a splash of olive oil if the dish seems dry.

FAQs

1. Can I use a different type of pasta?
Yes, feel free to use any pasta shape you prefer, such as spaghetti, fusilli, or penne.

2. Can I use pre-shredded zucchini?
For the best texture, it’s recommended to use whole zucchini and create ribbons yourself, but pre-shredded zucchini could work if that’s all you have.

3. Can I make this dish ahead of time?
It’s best served immediately while the zucchini remains fresh, but you can prepare the zucchini and pasta in advance and combine them right before serving.

Conclusion

This Pâtes aux Tagliatelles de Courgettes is a simple yet delicious dish that celebrates the flavors of summer. With its combination of fresh zucchini, sweet cherry tomatoes, and savory Parmesan, it’s a light yet satisfying meal perfect for any occasion. Plus, with endless variations and the option to store leftovers, it’s a recipe you’ll keep coming back to time and time again!

Tagliatelles de courgettes

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Print Recipe

TASTY is a delicious and healthy dish that combines fresh ingredients for a vibrant, satisfying meal. It brings together the perfect balance of flavors—tangy, savory, and slightly sweet—making it a great option for a quick weeknight dinner or a light lunch. With minimal prep and cook time, it’s a foolproof recipe that’s sure to impress

Total Time: 30 minutes
Yield: 4 servings

Ingredients

medium zucchinis

250g tagliatelle pasta

10–12 cherry tomatoes, halved

100g Parmesan cheese (grated or in shavings)

1 tbsp olive oil

Salt and pepper to taste

Optional: Pine nuts or seed mix for garnish

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Instructions

Prepare the Zucchini Tagliatelles: Slice the zucchinis into thirds lengthwise, then cut into thin ribbons using a vegetable peeler or julienne tool.
Cook the Pasta: Bring a pot of salted water to a boil and cook the tagliatelle according to the package instructions. With 1 minute left, add the zucchini ribbons and cherry tomatoes to the boiling water.
Drain and Toss: Drain the pasta, zucchini, and tomatoes, then toss gently together. Drizzle with olive oil and sprinkle with Parmesan cheese.
Serve: Transfer to a serving dish, garnish with pine nuts or seeds if desired, and serve immediately.

Notes

You can use any pasta shape if tagliatelle isn’t available, such as spaghetti or penne.
For added protein, try grilled chicken or chickpeas.
Leftovers are best stored in an airtight container in the fridge and eaten within 2-3 days. Reheat gently in a pan or microwave.

Author: Monica
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Boiling, Sautéing
Cuisine: Italian
Diet: Gluten Free