Tagliatelle with Zucchine, Mint and Basil
Tagliatelle with zucchini is a very simple pasta dish of homemade tagliatelle and grated courgette with some fresh mint and basil.
Equipment
- Chef Knife
- Grater
- Large pan
- Wide Shallow Pan
- Tongs
Ingredients
- fresh tagliatelle made with 3 eggs and 300 grams of flour. or 400 grams shop bought tagliatelle
- 2 medium zucchini de-seeded and grated
- 1 tbsp mint leaves chopped (or more to taste)
- ½ tbsp basil chopped (or more to taste)
- salt
- pepper
- 2 tbsp extra virgin olive oil
Instructions
- Bring a large pan of salted water to the boil.
- Meanwhile, heat the extra virgin olive oil in a wide shallow pan and sauté the zucchini for 5 - 10 minutes until the zucchini is soft.
- Add the fresh tagliatelle to the pan of boiling water and cook for 2 - 3 minutes, or per the package instructions if using shop bought tagliatelle.
- Drain the tagliatelle, reserving a few ladlefuls of the pasta water.
- Add the herbs and 1 ladleful of the pasta water to the zucchine and stir well. Then add the tagliatelle to the pan and mix well using a pair of tongs until the pasta and sauce are well combined. Add more pasta water if required.
- Serve immediately.