- Pasta types
Toss colourful sautéed summer vegetables with tagliatelle for a quick and easy meal.
41 people made this
- 1/2 (500g) packet tagliatelle
- 4 tablespoons olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 courgettes, julienned
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 2 tomatoes, chopped
- 1/2 teaspoon salt
- 1 pinch cayenne pepper
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Cook pasta according to packet instructions. Drain and set aside.
- While the pasta is cooking, prepare the vegetables. In a large frying pan, heat oil over medium heat. Add onion, garlic, courgettes and peppers; sauté 5 minutes. Add tomatoes, salt and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp and tender.
- Pour vegetables over tagliatelle and toss to coat. Serve immediately, or chill to serve as a pasta salad. Top with grated Parmesan, if desired.
Reviews & ratingsAverage global rating:(30)
Reviews in English (29)
Altered ingredient amounts.Yum!! I make this all the time! I add a bit more cayanne pepper because we like it a little spicer and it's great. The things you can add to it are countless...try prawns!-21 Jul 2008
Absolutely loved it! I used organic, wholegrain noodles just to make it a bit healthier. Non-vegi husband and kids loved it too.-04 Oct 2011
Used different ingredients.I didn't have tagliatelle to hand, so I used fusilli. Just as delicious! I also didn't have peppers, so added some spinach instead. You really can't go wrong with this delish veggie recipe. I would keep the courgette, though, as it lends a nice sweetness to the dish!-29 Sep 2008
Tagliatelle with Asparagus & Peas
I could eat this tagliatelle pasta recipe every night in spring! Filled with tender veggies, herbs, and chewy pasta ribbons, it's fresh and fun to eat.
This tagliatelle recipe is ideal for this time of year, when spears of asparagus are slim and tender and cool days are still mixed in with the warm ones. The chewy tagliatelle pasta ribbons and a light cashew cream sauce make it hearty and comforting, while spring veggies, lemon, and an abundance of herbs make it super fresh and bright.
We usually make this recipe with dried tagliatelle pasta, and the wide, al dente egg noodles are fantastic with the tangy sauce and tender veggies. But lately, Jack and I have been on a bit of a homemade pasta kick, and our fresh pasta works perfectly in this recipe too.
If you’re game for a cooking project, try making this recipe with homemade pasta! But if you don’t feel like hauling out the pasta maker and rolling out pasta dough, that’s fine, too. Cook up a few nests of dried tagliatelle, and you’ll have this bright, vibrant veggie pasta on the table in under 30 minutes.
Nigel Slater's tagliatelle with summer vegetables and bacon recipe
Roughly chop 6 rashers of smoked streaky bacon. Melt about 50g of butter in a shallow pan, add the bacon and let it cook over a moderate heat till the fat starts to turn pale gold. Roughly chop 2 large green or yellow courgettes, add them to the pan and continue cooking till they are soft and golden. Add a tbsp of capers, then pepper and a little salt. Chop a good handful of parsley.
While the courgettes are cooking, boil 150g tagliatelle till al dente in deep, salted water, and drain. Toss the courgettes, parsley and pasta together. Serves 2.
Tagliatelle with sautéed summer vegetables recipe - Recipes
If you have any acquaintance with raw food prep at all, then you’ve surely experimented with “zucchini pasta”—zucchini that has been cut into long, thin strands to resemble regular spaghetti. There are all sorts of ways to do this: you can use a simple vegetable peeler if it’s all you have. You can use a box grater or mandolin. And if you feel like making an investment, you can get a “spiralizer.” The most popular, fancy model is the Paderno spirooli, seen below. It cuts zucchini into a linguinie shaped noodle:
But my personal preference, actually, is for the Joyce Chen saladacco spiral slicer, which makes vermicelli shaped zucchini noodles:
That said, variety is the spice of life, and it’s as easy to tire of one type of zucchini pasta as it is to tire of one kind of wheat pasta. On Thursday, I was really inspired by the long, flat, thick zucchini noodles I tried at Maurepas, which were marinated delicately in a touch of salt, lemon or vinegar, and olive oil, then served with a blueberry dressing:
They were so elegant and lovely, and I thought, “why has this never occurred to me?”
The next day, I set out to make thick, flat zucchini noodles of my own—zucchini tagliatelle, if you will—and the results were fantastic.
Want to try it yourself? The trick is simply to lay the zucchini flat on a table, trim off the ends, and then use a vegetable peeler to shave off one long, lengthwise piece.
Keep working from end to end, creating long, flat noodles (they’ll get wider as you near the center of the zucchini!).
If they’re so wide it’s silly, cut them in half when you finish:
Then, marinate your noodles in a tablespoon of lemon juice or vinegar, a teaspoon or two of olive or avocado oil, and a sprinkle of sea salt for a few hours to soften them. After that, you’re ready to use!
A few days after I made my wonderful heirloom tomato and pumpkinseed basil napoleon in New Orleans, I still had some of the pumpkinseed basil spread leftover. I figured that it would be lovely in a pasta dish, and I was right: after prepping my zucchini tagliatelle as specified above (slicing, then a quick olive oil. lemon, and sea salt marinade), I tossed them with some spoonfuls of the pumpkinseed basil spread. It was a simple, delicious, and elegant lunch dish:
Talk about raw food made easy!
I’d serve this dish with a salad of mixed vegetables, legumes, and/or quinoa. White bean salad would be a particularly good accompaniment!
This post just goes to show that, even after years of a single food prep method (zucchini pasta), one can be surprised and delighted by a new trick of the trade. One of the best things about this method is that it requires no fancy food equipment at all, but still makes a beautiful presentation. Who said raw food had to be difficult or complicated? Dishes like this one prove how simple, creative, and lovely raw vegetable prep can be.
Tagliatelle With Burrata and Cherry Tomatoes in 10 Minutes
The days are getting longer, and summer arrives with the extended daylight hours. Whether you're socializing later after work or just enjoying an evening al fresco, dinner still awaits. This tagliatelle with burrata and cherry tomatoes comes together in just 10 minutes, coupling roasted cherry tomatoes with sautéed ones to result in a fusion of the concentrated roasted flavor of the former with the vibrant juiciness and acidity of the latter.
The recipe is simple as well as refreshing – perfect for those nights when you don't want to spend too much time in front of the stove or you're just looking to get off your feet stat.
Tagliatelle With Burrata and Cherry Tomatoes
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Joëlle Néderlants
Ingredients for 4
1 lb. fresh egg tagliatelle
1 lb. burrata
18 oz. cherry tomatoes (a mix of yellow and red)
extra-virgin olive oil
Preheat the oven to 400°F and bring a pot of water to a boil.
Wash the tomatoes without removing them from their branches, and place them in a baking tray. Season with oil, salt, and sugar and roast for 6 minutes.
Add salt to the boiling water and cook the tagliatelle.
In the meantime, heat a drizzle of oil in a pan with half of the freshly baked tomatoes, drain the pasta, and sauté it for 30 seconds.
Serve it with the baked cherry tomatoes and small pieces of burrata, finished with a sprinkle of oregano.
Sautéed Summer Vegetables with Lemon and Garlic (Lean and Green Recipe)
Fresh, crisp zucchini and sweet, ripe summer tomatoes are a match made in Heaven in this simple, delicious Lean and Green recipe. Colorful as well as flavorful, and made in less than 10minutes, this zesty little side dish pairs well with just about any protein – think grilled chicken, burgers or even a juicy pork chop! You can make this on any stovetop, outside or in. Sautéed summer vegetables with lemon and garlic is also delicious served the next day as a chilled salad. Hot or cold, this is as beautiful as it is delicious. Enjoy!
3 C fresh zucchini, cut into 1/2″ chunks
2 1/2 C cherry or grape tomatoes, cut in half
fresh basil as garnish, if desired
- In a large frying pan, heat oil over medium heat.
- Add onions and sauté for 5 minutes, stirring continually to keep them from browning. They should be soft and translucent before continuing.
- Add the zucchini and tomatoes. Sprinkle with seasoning and stir to combine. Cook for 5 minutes, until zucchini are crisp-tender and tomatoes have just started to collapse, making a sauce.
- Season to taste with salt and pepper or Dash of Desperation Seasoning.
- Transfer to a serving dish, and serve hot OR chill and serve as a cold salad.
Optavia Recipe / Lean and Green Recipe / 5 & 1 Food Counts for the Optavia & Medifast Program
1/4 of this recipe is 3 green options, 1 healthy fat and 1 condiment.
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Nutritional Data Information:
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Sauteed Julienned Summer Vegetables
Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it’s low-carb, gluten-free, clean and paleo friendly, but because it’s delicious, good for you and also happens to be my husband’s favorite way to enjoy zucchini!
This goes great with anything you grill, but I especially love serving this as a side to fish. It almost feels like you’re eating noodles, maybe you can call them “zoodles”.
The trick to quickly cutting the vegetables into thin long strips is to use a mandolin with a julienne blade. You could also do this with a sharp knife if you have serious knife skills, but I say splurge on a mandolin. My mandolin is from OXO, I’ve had it a few years and I get so much use out of it. I basically run the vegetables through the mandolin until I get the center where the seeds are, then I turn it. The carrots are a bit tougher to cut, so sometimes I just buy a bag of pre-shredded carrots. Once the cutting is done, it takes less than 4 minutes to cook, or vegetables that are tender crisp like al dente pasta.
- 1 tablespoon olive oil
- 2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1 pint grape tomatoes, halved
- 1 package (15 to 16 ounces) frozen gnocchi
- 1/4 cup fresh basil, chopped
- 2 tablespoons grated Pecorino Romano cheese
- 1 tablespoon butter
- 2 teaspoons fresh lemon juice
In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.
Tagliatelle with sautéed summer vegetables recipe - Recipes
Creamy Tagliatelle with Pancetta and Vegetables
A complete meal and simple to make
Tagliatelle also known as “Tagliolini” which means to cut, is a long flat ribbon shaped, egg pasta ideal for thicker sauces. This recipe is a little similar to the cream version of the Carbonara. Made with Pancetta and the addition of peas and asparagus makes this creamy pasta delight a complete meal. By cooking the vegetables in the pasta water, you not only save one step, but one less pot too. Enjoy my Creamy Tagliatelle with Pancetta and Vegetables.
- 12 asparagus spears (approx 10oz - 300g) 1 cup of frozen or fresh peas 1 clove of garlic 9oz - 250g tagliatelle pasta 1 ½ cups of grated Parmesan cheese 2 tbsp olive oil ½ cup white wine 1 cup heavy cream
Boil a pot of pasta water, add salt once boiling.
Wash and cut off the woody stalk ends of the asparagus spears. Cut off the spears then cut the remainder in half. If you have thick pieces, split them in half or even quarters so all pieces are approx the same size. Keep aside Slice the pancetta into strips or lardons, keep aside. Grate the Parmesan cheese and keep aside.
Add your pasta to the water, loosen properly and cook as per instruction time on package (usually 7-9 minutes).
In a frying pan on moderate heat, add 2 tbsp olive oil, then the minced garlic. Fry garlic 30 seconds, then add the pancetta, continue frying until you see slight browning on the edges. Deglaze the pan by adding the white wine (note this can flame, so be careful to turn down heat first if unsure). Add the cream and season with pepper (if your pasta water was salted correctly, you won’t require extra salt).
Reduce for 30 seconds and add the cheese to the sauce. Turn heat to low and continue reducing.
Add your peas to the same pasta water 2 to 3 minutes before pasta has finished cooking. Then add your asparagus 1 minute before pasta has finished cooking. Once pasta is cooked, vegetables should be cooked at the same time, drain very well and add directly to sauce. Toss or mix gently in the sauce for another 30 seconds so the pasta absorbs some of the cream. Then serve immediately.
Why not grate a little more cheese on top if you love cheese! Once the cheese is added, stir every 30 seconds so it doesn't stick to the bottom of the pan.
35 Reasons to Keep Pasta In Your Summer Recipe Rotation
You might think of pasta solely as a hearty go-to comfort food for the fall and winter, but these delicious noodles (and their many delicious shapes) should be present on your dinner table during the summer months, too. In fact, summer may be an even better time to break out the staple ingredient. That's because pasta is not only easy to make, but it often cooks quickly, so you don't have to spend hours with your oven cranked. And it's also super filling, and easy to make in bulk. But the best part is that it's a great choice for leftovers&mdashmany pasta dishes taste even better the next day.
Summer pasta salad recipes are, of course, great for the season. They're especially a great addition to the best backyard barbecue ideas. We also love pairing our favorite noodles with seasonal veggies and herbs, like zucchini, summer squash, asparagus, mint, peas, and even greens like spicy arugula. And it's delicious baked, in stir fries, or even in a skillet dish.
Here are more than 30 of our favorite summer pasta recipes. Each of these is absolutely delicious throughout the warmer months, too. Bursting with colorful vegetables and fresh herbs, these tasty pasta dishes range from celebration-worthy impressive, to super quick and easy dinner ideas, to simple side dishes for pairing with your favorite fish, chicken breast, or other protein. Your family&mdashkids included&mdashwill savor every forkful. Because let's be honest: Who doesn't love a plate piled high with pasta?