Tuscan Style Zucchini Tagliatelle
Tagliatelle which comes from the Italian word tagliare, meaning "to cut” is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons .Legend has it that tagliatelle was created by a talented court chef, who was inspired by Lucrezia d'Este's hairdo on the occasion of her marriage to Annibale II Bentivoglio, in 1487. To accentuate further the Italian origin, we decided to add in another characteristic mediterranean cuisine ingredient - Capers. Our delicately balanced recipe garners sweetness from zucchinis and hazelnuts and complements with the zesty and tangy fried capers.
Everything you need to cook your epic and scrumptious meal.
Prep and cooking times
- Preparation: 15 min
- Cooking: 25 min
- Total: 40 min
Nutritional value per serving
Kitchenware
#italian
#pasta
#parsnip
#tagliatelle
#wine
#capers
#comfort-food
#hazelnuts
#easy-dinner
What comes with your Venn box
Not included in the kit.
Kitchenware
Preparation, step by step
1
Preheat the oven to 200 degrees. Grab a small bowl, add 2 tablespoons of olive oil, 1 crushed clove of garlic, a teaspoon of coconut sugar, and pinch of salt and ground black pepper. Whisk well and set aside. This will serve as our marinade. Wash the zucchini and cut them into thick circles (of around 0.5 cm size). Use a mandoline (if available) to make things easier. Place zucchini on a baking tray lined with parchment paper. Coat them with the marinade. Pop in the oven for around 15 minutes.
2
Finely chop the shallot and the remaining 2 cloves of garlic. Pick the rosemary leaves off the stems. Heat up ¼ cup of olive oil in a medium sized pan. Add chopped garlic, shallot and rosemary leaves. Let it fry on medium heat for around 4 minutes.
3
Meanwhile, finely chop the hazelnuts. Add them to the pan along with the vegan butter. Allow the butter to brown just slightly. Add in white wine and the ground nutmeg. Let the alcohol evaporate. This should take around 4 minutes on medium heat. Check on the zucchinis. Take them out of the oven if ready.
4
Grab another pan and heat up the remaining oil on medium heat. Add two tablespoons of capers and let them fry for around 5 minutes. Gently discard the excess oil from a pan and set the capers aside on a paper towel. We will use this as the topping.
5
In a big pot, bring water to a boil, adding 1 teaspoon of salt and a tablespoon of olive oil. Once boiling, add in the tagliatelle and let it cook for 6 minutes according to your preference (al dente or not). Once done, transfer the pasta to the pan with wine and hazelnut sauce. Add in the zucchini cooked in the oven, a pinch of salt and ground black pepper to taste. Stir everything well making sure to the incorporate well the tagliatelle with the sauce.
6
Let's plate our dish. Plate a generous portion of zucchini and garnish with the fried capers. Add in more ground black pepper (if desired) and chopped fresh parsley.