Tagliatelle with zucchini and parmesan
4 servings
25 minutes
Tagliatelle with zucchini and parmesan is an exquisite dish of Italian cuisine that combines tender pasta with the freshness of zucchini. This recipe reflects the simplicity and elegance of Italian traditions, where minimalism in ingredients creates a rich flavor. Thin strips of zucchini sautéed in butter with thyme and chili pepper acquire a slight spiciness, complemented by fresh lemon zest and juice. Crème fraîche adds a delicate creamy texture, while grated parmesan finishes the dish with a rich umami accent. Served hot with a light sprinkle of cheese, it is perfect for family dinners or romantic evenings. The harmonious blend of freshness and richness makes this pasta an excellent choice for lovers of light yet expressive flavors.
1
Cook the pasta in boiling salted water until done.
- Tagliatelle: 300 g
- Coarse salt: to taste
2
Meanwhile, cut the zucchini into thin long strips.
- Courgette: 3 pieces
3
Melt the butter in a pan over medium heat. Add the zucchini, chopped thyme, and chili, and sauté until the zucchini is tender. Season with a little pepper and add the zest and juice of half a lemon. Cook for a while longer until most of the liquid evaporates.
- Butter: 10 g
- Courgette: 3 pieces
- Fresh thyme: 1 teaspoon
- Chili flakes: 0.3 teaspoon
- Freshly ground black pepper: to taste
- Lemon: 0.5 piece
4
Remove from heat and add crème fraîche and about three-quarters of grated cheese.
- Creme fraiche: 3 tablespoons
- Grated Parmesan cheese: 30 g
5
Drain the pasta, leaving some water, and mix with the zucchini. Sprinkle with cheese and serve.
- Tagliatelle: 300 g
- Courgette: 3 pieces
- Grated Parmesan cheese: 30 g
