Zucchini tagliatelle

Name: Zucchini tagliatelle
Ingredients: 2 l water for boiling; 1 l cold water for rinsing; 5 nests of tagliatelle (250 g); 4 tablespoons oil; 1/2 medium onion (75 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 3 garlic cloves (9 g); 1 medium zucchini (250 g); 1 1/2 tomatoes (225 g); 1/2 teaspoon dried oregano; 10 drops of ketchup (optional)

Season - Zucchini tagliatelle by Letitia E. - Recipia

Zucchini tagliatelle is made with thin ribbons that soften in just a few minutes. The seeded tomatoes and garlic cling to the pasta without forming a thick sauce, and the dried oregano stays in the background. I choose a firm zucchini with smooth skin so the ribbons don't break as I cut them. Preparation: 15 minutes. Cooking: 21 minutes. Total time: 36 minutes. Servings: 2. About 740 kcal and 17 g protein per serving.

Ingredients

2 l water for boiling
1 l cold water for rinsing
5 nests of tagliatelle (250 g)
4 tablespoons oil
1/2 medium onion (75 g)
1 teaspoon salt
1/2 teaspoon ground pepper
3 garlic cloves (9 g)
1 medium zucchini (250 g)
1 1/2 tomatoes (225 g)
1/2 teaspoon dried oregano
10 drops of ketchup (optional)

Preparation

1. Bring 2 l of water to a boil and cook the tagliatelle for 9 minutes or according to the package instructions. Drain and rinse with 1 l of cold water. 2. Heat the oil in a pan. Chop the onion, crush the garlic and add them with 3/4 teaspoon of salt and the pepper. Cook for 5 minutes, until the onion softens. 3. Cut the zucchini into ribbons with a vegetable peeler, add them to the pan and stir for 2 minutes, just until they soften slightly. 4. Cut the tomatoes lengthwise and remove the seeds. Add them with the oregano and 1/4 teaspoon of salt, then cook for 3 minutes. 5. Add the drained pasta to the pan and stir for 2 minutes. When serving, add 10 drops of ketchup if you like.

Notes

Keep in a covered container in the fridge for up to 3 days; when reheating, a tablespoon of water helps the pasta loosen. For a gluten-free version, use 250 g of gluten-free tagliatelle; regular pasta contains gluten. Small, firm zucchini have less developed seeds, and thick ribbons stay crunchier than thin ones. If the tomatoes are very juicy, set some of the juice aside as you cut them. Like a simple tomato pasta dish, it goes well with a green salad.