Tagliatelle with Asparagus, Zucchini, Green Onions, and Lemon Zest

Pasta and Pizza | Italian cuisine

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

Description

Tagliatelle with Asparagus, Zucchini, Green Onions, and Lemon Zest

Ingredients

Green Tagliatelle Pasta - 8.8 oz
Olive Oil - 2 tablespoons
Asparagus - 7.9 oz
Courgette - 1 piece
Scallions - 6 pieces
Grated Pecorino Pepato Cheese - 4.2 oz
Citrus Zest Mix - 1 teaspoon

Step by Step guide

Step 1

Thinly slice the asparagus. Cut the medium-sized zucchini in half lengthwise, then slice it thinly crosswise. Finely chop the green onions, keeping the green tops and white parts separate.

Step 2

In a heavy saucepan, heat the oil over medium heat and add the asparagus, zucchini, white or pale green parts of the onions, and half a teaspoon of salt. Cook, stirring occasionally, for about 5 minutes until the vegetables are tender.

Step 3

Meanwhile, bring a large pot of water to a boil, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta. Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander.

Step 4

Add half a cup of the pasta cooking water to the saucepan with the vegetables and cook, shaking the vegetables occasionally, for another 2 minutes. When they are very tender, combine them with the pasta and the remaining green onions.

Step 5

When the pasta is fully coated with the sauce, remove it from the heat, sprinkle with cheese and lemon zest. If the pasta is too dry, add a little pasta cooking water and serve immediately with grated Parmesan (1/2 cup).