Tagliolini with zucchini and leek

Tagliolini Pasta with Zucchini and Leeks Recipe: A Symphony of Flavors

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2

Introduction
Today, I invite you to indulge your taste buds with a delicious recipe for tagliolini pasta with zucchini and leeks, a dish that combines the simplicity of ingredients with the richness of flavors. This quick recipe is perfect for a family dinner or a special occasion. The history of pasta is fascinating, as it symbolizes Mediterranean cuisine, and the combination with fresh vegetables makes this recipe a perfect example of healthy eating.

Ingredients
- 250 g fresh tagliolini pasta
- 1 small zucchini or half of a larger one
- 1 medium-sized leek
- 2 garlic cloves
- 2-3 tablespoons extra virgin olive oil
- 50 ml semi-dry white wine
- 80-100 ml cooking cream
- Himalayan pink salt with chili and freshly ground pepper, to taste
- 50 g grated Swiss cheese or Emmental (or Parmesan, if preferred)
- Sun-dried tomatoes in oil, for serving

Preparation Technique
1. Boiling the Pasta
Start by bringing 1.5 liters of water with a teaspoon of salt to a boil in a large pot. When the water is boiling, add the tagliolini pasta and let it cook for 3 minutes. It is essential to respect the cooking time, as fresh pasta cooks quickly.

2. Preparing the Zucchini
Wash the zucchini and dry it with a clean kitchen towel. Leave the skin on, as it adds extra nutrients and color to the dish. Cut the zucchini in half, then each half into quarters. Remove the seeds and cut the quarters into small cubes. These will fry quickly and infuse the dish with flavor.

3. Sautéing the Zucchini
In a non-stick skillet, add 2-3 tablespoons of olive oil and heat over high heat. Add the zucchini cubes and sprinkle with salt. The salt will help absorb moisture from the zucchini, allowing them to brown nicely. Sauté for 3-4 minutes until golden.

4. Adding the Leek
Meanwhile, finely chop the leek after washing it well to remove impurities. Add the leek to the skillet over the zucchini and continue sautéing until softened, about 3-4 minutes. The aroma of the leek will enrich the dish.

5. Deglazing the Skillet
Pour in 50 ml of semi-dry white wine and let it simmer for 4-5 minutes until the alcohol evaporates and the sauce reaches a pleasant consistency. This step is essential to add depth and complexity to the flavor.

6. Finalizing the Sauce
Reduce the heat to medium and add the cooking cream, stirring well. Season with freshly ground pepper and adjust the salt if needed. The sauce should be creamy and perfectly coat the vegetables.

7. Combining with the Pasta
Using tongs, remove the pasta directly from the water and add it to the skillet, gently tossing to combine with the sauce. If the sauce is too thick, add a little water from the pasta cooking water. This will help achieve an ideal texture.

8. Serving
Place the hot pasta on plates, grate Swiss cheese or Parmesan on top, and add a few slices of sun-dried tomatoes in oil for a contrast of textures and flavors. It is recommended to serve the dish immediately to enjoy the intense aroma.

Practical Tips
- Choosing Ingredients: Use fresh pasta if available for a lighter texture and quick cooking. If using dried pasta, adjust the cooking time according to package instructions.
- Quality Olive Oil: Choose extra virgin olive oil to add a rich and authentic flavor to the dish.
- Customization: You can also add other vegetables, such as carrots or bell peppers, for a colorful variation. Additionally, a handful of fresh spinach added at the end can provide extra nutrients and a vibrant appearance.
- Pairing with Other Dishes: This dish pairs perfectly with a fresh green salad and a glass of dry white wine, which will complement the flavors of the pasta.

Nutritional Benefits
This pasta is rich in fiber from the vegetables, while the cream adds a boost of calcium. Zucchini is low in calories but high in vitamins A and C, and leeks contain antioxidants that contribute to heart health.

Frequently Asked Questions
- Can I use other types of pasta? Absolutely! This recipe works well with any type of pasta, whether ridged or smooth.
- How can I make this dish vegan? Substitute the cream with plant-based cream and omit the cheese or use a vegan product.
- What can I do with leftovers? The pasta can be stored in the refrigerator for up to 2 days. Reheat by adding a little water or plant-based milk to restore a creamy consistency.

Enjoy every bite of this delicious tagliolini pasta with zucchini and leeks, and don’t forget to share this recipe with your loved ones! Bon appétit!