Zucchini and Broccolini Tagliatelle
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.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturelight
Type of Dishpasta, vegetable
- 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
Trim and slice the zucchini into sticks. Trim the broccolini, slicing through any thicker stems. De-seed and finely slice the bell pepper.
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.
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.
2015 Jane Hughes