Tagliatelle with Zucchini, Ricotta, and Lemon

Tagliatelle with Zucchini, Ricotta, and Lemon

Christine and Carla Pallotta

Christine and Carla Pallotta

October 23rd, 2017

https://simplefeast.com/chefscatalog

Tagliatelle with Zucchini, Ricotta, and Lemon



Serves 4
35 minutes total time
20 minutes active time
Easy, Kid Friendly

Bright and creamy, these flavors are just meant for each other. Zucchini is available year-round but we particularly enjoy this dish in the summer. It’s light and can be prepared quickly.

Cooking Note: We like to cook the zucchini on a grill pan, but the rounds can also be prepared in the oven. Preheat the oven to 400˚F. Arrange the slices on a baking sheet and cook until browned and softened, 10 to 15 minutes.

Ingredients
2 medium zucchini
Extra-virgin olive oil
Kosher salt
12 ounces tagliatelle
½ medium onion, chopped
1 tablespoon coarsely chopped mint
1 lemon, juiced
½ teaspoon freshly ground white pepper
½ cup ricotta cheese

Directions
Preheat a grill pan over medium-high heat (see cooking note).

Slice the zucchini into ¼-inch rounds and toss with 1 tablespoon of olive oil. Cook on the grill pan until well-marked and softened, about 4 minutes per side. Let cool.

Bring a large pot of salted water to a boil.

Add the pasta and cook, according to the manufacturer’s instructions, until al dente.

Meanwhile, heat ¼ cup of olive oil in a large sauté pan. Add the onion and cook until translucent, 8 to 10 minutes. Cut the grilled zucchini rounds in half and add to the pan with the mint, lemon juice, 1 teaspoon of salt, and the white pepper.

Drain the pasta, add to the pan, and toss to combine.

Serve family-style or divide among plates. Top with the ricotta cheese.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 2 medium zucchini
  • Extra-virgin olive oil
  • Kosher salt
  • 12 ounces tagliatelle
  • ½ medium onion, chopped
  • 1 tablespoon coarsely chopped mint
  • 1 lemon, juiced
  • ½ teaspoon freshly ground white pepper
  • ½ cup ricotta cheese
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