Tagliarini, Zucchini, Lemon, Pine Nuts And Herbs

Name: Tagliarini, Zucchini, Lemon, Pine Nuts And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: egg pasta; 8 oz. small, firm green or golden zucchini; 1/2 c. mixed fresh herbs (Italian parsley, marjoram, basil, chervil); 1 lemon; 6 Tbsp. virgin olive oil; 5 Tbsp. pine nuts; 4 shallots, thinly sliced, then roughly chopped; 4 tsp. tiny capers, rinsed in water; 2 sun-dried tomatoes, cut in narrow strips; salt; pepper; Parmesan (optional)

Servings: persons

egg pasta
8 oz. small, firm green or golden zucchini
1/2 c. mixed fresh herbs (Italian parsley, marjoram, basil, chervil)
1 lemon
6 Tbsp. virgin olive oil
5 Tbsp. pine nuts
4 shallots, thinly sliced, then roughly chopped
4 tsp. tiny capers, rinsed in water
2 sun-dried tomatoes, cut in narrow strips
salt
pepper
Parmesan (optional)

1
Slice zucchini diagonally into pieces about same thickness as the pasta.
2
Line up slices, cut in narrow matchsticks.
3
Each one will be tipped with green or gold.
4
Chop fresh herbs, not too finely.
5
Remove thin strip of lemon peel and cut into fine slivers. Heat 2 tablespoons olive oil in small pan and add pine nuts.
6
Cook until begins to color, then add shallots.
7
Cook until shallots are soft and pine nuts are browned.
8
Transfer to wide bowl and add rest of oil, capers, lemon peel, sun-dried tomatoes and herbs.
9
Season with salt, freshly ground black pepper and 1/2 teaspoon of lemon juice to taste.
10
Add salt to boiling water; drop in zucchini and cook 1 minute.
11
Scoop out; shake off water and add to the bowl with other ingredients.
12
Next, cook pasta; scoop it out and add it to bowl as well.
13
Toss with pair of tongs so that the noodles are coated with oil and herbs.
14
Serve with cheese passed separately. For wine, serve a Sauvignon Blanc.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: egg pasta, 8 oz. small, firm green or golden zucchini, 1/2 c. mixed fresh herbs (Italian parsley, marjoram, basil, chervil), 1 lemon, and more.

Yes, Tagliarini, Zucchini, Lemon, Pine Nuts And Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!