Jul 6, 2016

Tagliatelle pasta with tomatoes and zucchini


Yesterday I had a wonderful summer day with my parents. They picked me up and we took a long trip around South-Estonia. And my dear mom also brought me a lot of beautiful produce she grew herself. Just look at this gorgeousness! When they dropped me off at home, I couldn't wait a second longer to boil some young potatoes and make a creamy chanterelle sauce. These things truly are the gold of summer! Me and my boyfriend enjoyed every bite. Since the package also contained zucchinis, there was no doubt what I was gonna make us for lunch today. A new delicious summery recipe was born!

I've made this light and juicy pasta for many times now. One moment I just craved a really simple pasta dish. No extra protein or heavy sauce this time. Just quality pasta with seasonal fresh veggies. It also has a load of aromatic garlic and basil. I know it sounds super trite, but when your are making this dish, your lovely kitchen will smell so good that maybe you'll even shed a tear. Delicious tagliatelle pasta is mixed with a juicy veggie sauce in which you can find olive oil, onions, ripe tomatoes, a bunch of garlic and basil and zucchini ribbons. It's an epic combo and it's definitely one of the tastiest and easiest pasta recipes you can cook at your home this summer.


How has your summer been, by the way? Tell me honestly - have you gotten some long awaited R&R? I have tried. I've been really enjoying this summer and the long light filled days. Also, swimming in a warm lake, late night runs (one of the best things about summer), many good movie nights, joys of nature (we were on a lake with a boat and saw a young moose who was having a nice cooling drink), delicious meals, moments with my family and moments alone with myself and my thoughts. 

Have a wonderful July!


Preparation time: 15 minutes

Serves: 4 people

  • 10 ½ oz / 300 g tagliatelle pasta (uncooked)
  • 2 - 3 Tbsp olive oil
  • 2 onions
  • 5 large garlic cloves
  • 4 ripe medium tomatoes
  • 2 medium zucchinis (14 oz / 400 g)
  • 1 + 1 tsp salt
  • ½ tsp ground black pepper
  • handful of fresh basil

Directions:

Boil the pasta al dente. In the meantime, heat up a thick-bottomed pot. Add olive oil and finely chopped onions. Cook for a couple of minutes. Add chopped garlic cloves and cook for half a minute. Add tomato cubes and cook for a few minutes. Cut zucchini into ribbons with a vegetable peeler until you reach a seedy core. Add the ribbons to the tomatoes along with one teaspoon of salt and some black pepper. Cook for a couple of minutes. Drain the pasta and add it to the tomato and zucchini sauce along with chopped fresh basil and another teaspoon of salt. Mix well and serve right away. You can also sprinkle some nutritional yeast and olive oil on top. Enjoy!

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