in Recipes

Summery zucchini tagliatelle

updated

Spread the love

Ingredients for 4 servings:

  • 650 g zucchini, small
  • 6 tbsp olive oil
  • 3 garlic cloves
  • 1 pack of basil, frozen
  • 2 small peppers, red, pickled in a jar, medium hot
  • 1 lemon(s), juice
  • 5 tbsp whipped cream
  • 4 tbsp Parmesan, grated
  • 220 g ribbon noodles (tagliatelle)
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the zucchini and cut it into long, thin strips using a vegetable peeler. Heat the oil in a pan and briefly sauté the crushed garlic. Add the zucchini to the pan and cook over low heat for 5-7 minutes, stirring constantly. Stir in the basil, finely chopped chilies, lemon juice, cream, and Parmesan cheese. Season with salt and freshly ground pepper. Keep warm over low heat. Cook the tagliatelle, drain, and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Smoked pork casserole with broccoli and potatoes

Buttermilk pudding with mango sauce