Tagliatelle with asparagus, zucchini, green onions and lemon zest
4 servings
55 minutes
Tagliatelle with asparagus, zucchini, green onions, and lemon zest embodies the freshness and lightness of Italian cuisine. This recipe conveys the spirit of spring and the vibrant aromas of the Mediterranean coast. Tender green vegetables—asparagus, zucchini, and young onions—add a crunchy texture and freshness to the pasta, while lemon zest enriches the dish with a subtle citrus note. The culinary harmony is complemented by the creamy softness of grated Parmesan, making the pasta especially cozy. Perfect for a light dinner or lunch on a warm day, this recipe reveals the true flavor of simple yet exquisite ingredients. Tagliatelle's wide shape holds sauce well, creating a delicate consistency with a fine balance of flavor nuances.
1
Slice the asparagus thinly. Cut the medium zucchini in half lengthwise, then slice it thinly crosswise. Chop the green onion finely, keeping the green tops and white part separate.
- Green asparagus: 225 g
- Courgette: 1 piece
- Spring onion: 6 pieces
2
In a heavy skillet, heat oil over medium heat and add asparagus, zucchini, the white or pale green part of the onion, and half a teaspoon of salt. Cook, stirring occasionally, for about 5 minutes until the vegetables are tender.
- Olive oil: 2 tablespoons
- Green asparagus: 225 g
- Courgette: 1 piece
- Spring onion: 6 pieces
3
Meanwhile, boil water in a large pot, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta. Cook for 1 minute less than the package indicates. Drain the cooked pasta in a colander.
- Tagliatelle: 250 g
4
Add half a glass of water, in which the pasta was boiled, to the pan with vegetables, and cook, shaking the vegetables occasionally, for another 2 minutes. When they become very tender, mix them with the pasta and the remaining green onion.
- Tagliatelle: 250 g
- Spring onion: 6 pieces
5
When the pasta is fully coated with sauce, remove it from heat, sprinkle with cheese and lemon zest. If the pasta is too dry, add a little pasta water and serve immediately with grated parmesan (1/2 cup).
- Grated Parmesan cheese: 120 g
- Lemon zest: 1 teaspoon
