Tagliatelle With Parmesan And Courgettes Zucchini Recipes

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COURGETTE, LEMON & CHILLI TAGLIATELLE



Courgette, lemon & chilli tagliatelle image

This pasta dish with bacon and courgettes is deliciously rich and creamy

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 8

4 large courgettes
500g pack tagliatelle
8 rashers streaky bacon , chopped
1 red chilli , deseeded, if you like, and finely chopped
2 egg yolks
75g /2 ½oz parmesan , grated, plus extra to serve
4 tbsp double cream
zest 1 lemon

Steps:

  • Coarsely grate the courgettes, then place in a sieve over a bowl. Press to squeeze out all the liquid - this may take a few mins, but try to drain away as much as you can.
  • Cook the pasta in boiling salted water following pack instructions. Meanwhile, heat a large, non-stick frying pan, then dry-fry the bacon, stirring often, until crisp. Add the chilli and cook for 1 min more, then tip in the courgettes and cook on a high heat for 2-3 mins.
  • Mix together the egg yolks, cheese, cream and lemon zest. When the pasta is cooked, drain it, reserving a little of the cooking water. Tip everything back into the pasta pan and toss together. Divide into bowls to serve, with extra Parmesan.

Nutrition Facts : Calories 768 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.68 milligram of sodium

TAGLIATELLE WITH ASPARAGUS AND PARMESAN FONDUTA



Tagliatelle with Asparagus and Parmesan Fonduta image

Provided by April Bloomfield

Categories     Pasta     Kid-Friendly     Dinner     Parmesan     Asparagus     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 as a main

Number Of Ingredients 7

2 large egg yolks
1 1/2 cups crème fraîche
5 ounces Parmesan cheese, finely grated, plus a bit more for finishing
1 medium garlic clove, finely grated on a rasp-style grater
Kosher salt
1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole
1/2 recipe Fresh Egg Pasta , cut into tagliatelle

Steps:

  • Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.
  • Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
  • Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.
  • Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.

TAGLIATELLE WITH PARMESAN AND COURGETTES (ZUCCHINI)



Tagliatelle With Parmesan and Courgettes (Zucchini) image

This is one my brother cooked us and it was lovely - I think he got it straight from a recipe book but not sure which one.

Provided by Karen Pea

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons olive oil
1 garlic clove, finely chopped
8 -10 small courgettes (baby sized and thinly sliced)
1 lemon, juice of
fresh basil
16 ounces tagliatelle pasta noodles
90 g parmesan cheese, grated

Steps:

  • Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
  • Add the courgettes and toss for 2 minutes.
  • Add the lemon juice, salt pepper and most of the basil.
  • Cook for a few minutes.
  • Meanwhile cook the tagliatelle in boiling water until al dente.
  • Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
  • Serve with torn basil and sprinkle with parmesan.

Nutrition Facts : Calories 698, Fat 25.8, SaturatedFat 7.3, Cholesterol 115.6, Sodium 387.4, Carbohydrate 90.6, Fiber 6.2, Sugar 8.6, Protein 27.7

COURGETTE / ZUCCHINI PASTA WITH CHILI, GARLIC & PARMESAN



Courgette / Zucchini Pasta With Chili, Garlic & Parmesan image

My Mum took my sister and I out to lunch in London the other day and we had Italian for lunch. I don't recall the name of the restaurant but the dish I had was fantastic! It was called Giardiniera I think and contained all the below but also had deep fried spinach and paremsan balls with it. I've been unable to replicate the spinach balls (I tried a baked version as well but that didn't work either) so I'm just listing the pasta and topping for now and maybe eventually I'll be able to get the rest right.

Provided by Wendy-Bob

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 medium courgettes (zucchini)
4 garlic cloves
2 red chilies (1 if you prefer it less hot)
1/2 cup grated parmesan cheese
150 g penne pasta
1 teaspoon butter
1 tablespoon olive oil (optional)

Steps:

  • In a large pan of salted water, put the pasta on to boil.
  • Grate the courgettes/zucchini, chop or mince the garlic, finely chop the chilli and grate the parmesan.
  • Melt the teaspoon of butter in a large frying pan and add the garlic.
  • Cook for a couple of minutes and then add the chilli and courgette/zucchini.
  • Leave to cook for 10-15mins stirring occasionally. NB. You want to cook everything but not really brown any of it off.
  • Remove from the heat and stir in the parmesan.
  • When the pasta is cooked to your liking, drain well and stir through a tablespoon of olive oil if desired.
  • Plate up the pasta and serve with the courgette/zucchini mixture on top.

Nutrition Facts : Calories 452.6, Fat 11.5, SaturatedFat 5.9, Cholesterol 27, Sodium 422, Carbohydrate 72.5, Fiber 11, Sugar 7.6, Protein 18.8

TAGLIATELLE WITH BABY VEGETABLES AND LEMON-PARMESAN SAUCE



Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce image

The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.

Provided by Bon Appétit Test Kitchen

Categories     Pasta     Sauté     Vegetarian     High Fiber     Dinner     Parmesan     Lemon     Green Bean     Zucchini     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

1 8.8-ounce package egg and spinach tagliatelle blend or egg fettuccine
2 tablespoons extra-virgin olive oil
1 medium white onion, halved, thinly sliced
8 ounces baby zucchini, trimmed, halved lengthwise
8 ounces frozen tiny green beans (3 cups), thawed
2 teaspoons finely grated lemon peel
1 1/4 cups finely grated Parmesan cheese plus more for passing
plus more for passing
1/3 cup heavy whipping cream
2 1/2 tablespoons fresh lemon juice

Steps:

  • Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
  • Meanwhile, heat oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. Sauté until zucchini is almost tender, about 8 minutes. Add beans and lemon peel. Toss 1 minute.
  • Scrape contents of skillet over pasta in pot. Add 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid. Place over medium-high heat and toss until heated through and sauce coats pasta, adding more reserved pasta liquid by 1/4 cupfuls to moisten as needed. Season to taste with salt and pepper. Serve, passing additional cheese separately.

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