Tagliatelle with Zucchini, Lemon and Parmesan Recipe
A super quick pasta with thin strips of zucchini, lemon and plenty of Parmesan. The dish is light, fragrant and very simple – a typical example of Italian cooking, where a few ingredients turn into something you’ll want to eat every week. Perfect for a quick after-work lunch or dinner.
Tagliatelle with zucchini, lemon and Parmesan is the essence of light Italian cooking: just a few ingredients, yet the result is surprisingly aromatic and fresh. Thin ribbons of zucchini combine with butter, olive oil and lemon zest to create a sauce that coats the pasta instead of overwhelming it.
Chef's tips
It’s worth cutting the zucchini into really thin ribbons using a vegetable peeler or mandoline – that way it softens in a few minutes and doesn’t release too much water. Cook the pasta al dente and add it straight to the pan with the sauce, keeping some cooking water to adjust the consistency. Be careful with the salt – Parmesan is salty, so it’s better to season at the end after tasting.
How to serve
This dish is perfect as a quick after-work meal when you have a single zucchini and a piece of Parmesan in the fridge. Serve it with a glass of dry white wine, such as Soave, and a simple arugula salad with a drizzle of olive oil. For a light summer dinner on the terrace, just add a few cherry tomatoes and you have a complete, light set.
Ingredients
- tagliatelle pasta or another long pasta - 200 g
- zucchini small or medium - 2 piece
- garlic - 2 cloves
- olive oil - 3 tablespoons
- butter optional, for extra creaminess - 20 g
- Parmesan cheese plus a little extra for serving - 40 g
- grated lemon zest only the yellow part - 1 teaspoon
- lemon juice freshly squeezed - 1 tablespoon
- fresh basil or flat-leaf parsley chopped - 2 tablespoons
- salt to taste
- pepper to taste
Preparation
- Bring a large pot of salted water to the boil for the pasta. Add the tagliatelle and cook for as many minutes as indicated on the package, until tender but still springy. Before draining, reserve about 1 cup of the cooking water.
- Wash the zucchinis. Using a vegetable peeler or a knife, cut them into long, thin strips resembling pasta. If the zucchini has a lot of seeds in the center, you can discard the soft core.
- Peel the garlic and chop it finely.
- Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the garlic and sauté for about 30–40 seconds, stirring often, until fragrant but not browned.
- Add the zucchini strips, season with a pinch of salt and sauté for 4–5 minutes over medium heat, stirring gently, until they soften but are still slightly firm. If they start to brown too quickly, reduce the heat.
- Add the butter (if using), lemon zest and lemon juice, stir and cook for about 1 more minute.
- Add the cooked, drained pasta to the pan with the zucchini. Mix thoroughly, adding some of the reserved pasta water (usually 3–5 tablespoons) until the sauce is slightly creamy and coats the strands of pasta.
- Remove the pan from the heat, add the grated Parmesan and chopped basil or parsley. Stir vigorously for 20–30 seconds until the cheese melts and the sauce becomes smooth.
- Taste and season with salt and freshly ground pepper. Serve immediately, topped with extra Parmesan and fresh herbs.
Storage
Store leftover pasta in an airtight container in the fridge for up to 1 day. Reheat gently in a pan with a splash of water or a little olive oil, stirring until warmed through.
