Easy, Delicious Tagliatelle With Zucchini
Tagliatelle Alle Zucchine is a satisfying, easy-to-make Tuscan dish that’s perfect for any occasion. Gilly's take on this classic brings together tagliatelle tossed with lightly browned zucchini (courgettes), butter, fresh thyme, and a generous sprinkle of grated Parmesan.
Equipment
- Large pot
- Frying pan
- knife
- Tongs
Ingredients
- 2-3 med zucchini tip and tail removed
- 1/2 pound Italian Tagliatelle pasta
- 3 tbsp unsalted butter
- 2 tsp fresh thyme or fresh parsley, if you prefer
- 1 pinch salt
- 1 pinch fresh cracked Pepper
- 2 tbsp parmesan cheese - grated very fine
Instructions
- Slice the zucchini into even 1/4-inch slices, skin on.
- De-stem and finely chop the thyme.
- Lightly season the zucchini with salt and pepper.
- On high heat, bring salted water to a boil in a large, lidded pot.
- Add the pasta, then cook for 12 minutes or until al dente.
- On medium-low heat, add the butter to the pan. When the butter is almost melted, add the zucchini and thyme. Add as many slices as will fit without overlapping, then cook for 3-5 minutes per side (until browned).
- Cook the zucchini in batches, then let the cooked zucchini cool and drain on paper towels.
- Leave about 12 zucchini slices aside for garnish.
- Add the drained pasta to the pan, stir in a bit more butter if desired, then add most of the zucchini. Mix gently over very low heat for about a minute to let the flavors blend. (Check your flavors.)
- Plate, then garnish with the set-aside zucchini slices, thyme, and freshly grated Parmesan.
- Serve hot and enjoy!