Warm vegetable tagliatelle
3 servings
60 minutes
Warm vegetable tagliatelle is a true embodiment of the lightness and freshness of Italian cuisine. This bright and aromatic salad resembles traditional pasta, but instead of dough, it uses thinly sliced vegetables. Carrot and zucchini roots undergo quick thermal processing to maintain their crunchiness, while cucumbers remain fresh, adding lightness to the dish. Olive oil, lemon juice, and capers create an elegant, slightly tangy dressing, while garlic and herbs enhance the flavor richness. The finishing touch is sesame seeds that add a nutty note. This dish is perfect as a light dinner on its own or as a side to fish and meat, highlighting the richness and simplicity of Mediterranean gastronomy.
1
Slice the carrots, young zucchini (if zucchini, do not peel), and cucumbers into thin long slices.
- Carrot: 200 g
- Baby courgettes: 200 g
- Cucumbers: 200 g
2
Heat a pan with a drop of olive oil, add carrots and zucchini, and quickly fry on high heat.
- Olive oil: to taste
- Carrot: 200 g
- Baby courgettes: 200 g
3
Transfer to a bowl, add pepper, olive oil and lemon juice, minced garlic, capers, and herbs. Finally, add the chopped cucumbers. Let it marinate for a few minutes.
- Ground black pepper: to taste
- Olive oil: to taste
- Lemon juice: to taste
- Garlic: to taste
- Capers: to taste
- Fresh herbs: 1 bunch
- Cucumbers: 200 g
4
Sprinkle with sesame seeds when serving.
- Sesame seeds: to taste
