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Tagliatelle with Zucchini and Lemon Sauce

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Tagliatelle with Zucchini and Lemon Sauce

The perfect tagliatelle with zucchini and lemon sauce recipe with a picture and simple step-by-step instructions.

  • 500 g Tagliatelle
  • 700 g Zucchini
  • 4 Toes Garlic
  • 100 ml Cream
  • 2 Lemons
  • 2 Olive oil
  1. Cook the tagliatelle in salted water until al dente. Cut the zucchini into fine strips with a peeler (or finely slice with a grater). Finely chop the garlic and sauté in a little olive oil. Add the zucchini strips and sauté. Add the pasta, pour on the cream and add the juice of the two lemons (to taste). Make sure to taste it often so that it doesn’t get too sour. Season to taste with salt and pepper. Tip from me. Use colored pasta if possible. Because otherwise it is tone on tone. And the eye eats too.
Dinner
European
tagliatelle with zucchini and lemon sauce

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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.

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