Tagliatelle with zucchini, garlic, lemon and chili
2 servings
25 minutes
Tagliatelle with zucchini, garlic, lemon, and chili is a true embodiment of the lightness and brightness of Italian cuisine. This dish combines the tenderness of pasta with crunchy zucchini, the spiciness of garlic, and the fiery notes of chili. Lemon zest adds freshness while parmesan gives a refined aftertaste. Hailing from sunny Italy, this recipe is perfect for a summer dinner when you crave something light yet rich in flavors. It pairs wonderfully with white wine or refreshing lemonade. Thanks to its quick preparation, tagliatelle with zucchini makes an excellent choice for weekdays when you want to treat yourself and loved ones to Mediterranean aromas.
1
Cook the pasta in boiling salted water until done.
- Tagliatelle: 175 g
- Salt: to taste
2
In a large skillet, heat olive oil. Add thinly sliced zucchini and sauté for about 4 minutes until golden. Then add minced garlic and chili flakes. Cook for another minute. Remove from heat and add the grated zest of half a lemon. Season with salt and pepper.
- Olive oil: 2 tablespoons
- Zucchini: 2 pieces
- Garlic: 2 cloves
- Chili flakes: 0.3 teaspoon
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
3
Drain the pasta and mix it with the zucchini. Season to taste and sprinkle with parmesan.
- Tagliatelle: 175 g
- Zucchini: 2 pieces
- Salt: to taste
- Grated Parmesan cheese: 2 tablespoons
