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Zucchini and Broccolini Tagliatelle

Cookbook

Everyday Vegetarian

Published by St Martin's Griffin

This image courtesy of Taste Library

NotesBroccolini has longer, finer stalks than broccoli, so it is good to eat, but it also looks very pretty on the plate. If you can only get curly parsley, use half the quantity and chop it finely. A mixture of green and white tagiatelle with yellow zucchini looks attractive, but don't use black pasta as it is usually colored with squid ink.

Serves4

Cooking Methodsteaming

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentsteamer

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturelight

Type of Dishpasta, vegetable

Ingredients

  • 2 zucchini
  • 1/2 pound broccolini (see Notes)
  • 1 yellow bell pepper
  • 10 ounces tagliatelle
  • Handful flat-leaf parsley
  • 2 tablespoons olive oil
  • Juice 1/2 lemon
  • Salt and freshly ground black pepper

Instructions

  1. Trim and slice the zucchini into sticks. Trim the broccolini, slicing through any thicker stems. De-seed and finely slice the bell pepper.

  2. Cook the pasta in boiling water until tender. Steam the vegetables for 10 minutes, or until tender--you may be able to save energy by putting the steamer over the pasta pan.

  3. Finely chop half of the parsley and leave the rest whole. Mix the oil, lemon juice and salt and pepper together. To serve, toss the pasta with the warm vegetables, chopped parsley, and dressing. Garnish with the reserved parsley sprigs.

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