Tagliatelle with Asparagus, Zucchini, Green Onions, and Lemon Zest
Pasta and Pizza • Italian
Description
Tagliatelle with Asparagus, Zucchini, Green Onions, and Lemon Zest
Ingredients
- Green Tagliatelle Pasta 10 oz
- Olive Oil 2 tablespoons
- Asparagus 10 oz
- Courgette 1 piece
- Scallions 6 pieces
- Grated Pecorino Pepato Cheese 5 oz
- Citrus Zest Mix 1 teaspoon
Step-by-Step Guide
Step 1
Thinly slice the asparagus. Cut the medium-sized zucchini in half lengthwise, then slice it thinly crosswise. Finely chop the green onions, keeping the green tops and white parts separate.
Step 2
In a heavy saucepan, heat the oil over medium heat and add the asparagus, zucchini, white or pale green parts of the onions, and half a teaspoon of salt. Cook, stirring occasionally, for about 5 minutes until the vegetables are tender.
Step 3
Meanwhile, bring a large pot of water to a boil, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta. Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander.
Step 4
Add half a cup of the pasta cooking water to the saucepan with the vegetables and cook, shaking the vegetables occasionally, for another 2 minutes. When they are very tender, combine them with the pasta and the remaining green onions.
Step 5
When the pasta is fully coated with the sauce, remove it from the heat, sprinkle with cheese and lemon zest. If the pasta is too dry, add a little pasta cooking water and serve immediately with grated Parmesan (1/2 cup).
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