Summer tagliatelle with zucchini and lemony breadcrumbs

Step 1/5

• 4 cloves garlic
• 300 g zucchini
• ½ chili
• 20 g basil
• ¼ lemon
• 200 g tagliatelle
• salt

• cutting board
• knife
• spiralizer
• fine grater
• pot (large)
• colander

Peel and slice garlic. Use a spiralizer to turn zucchini into zoodles. Halve chili, deseed, and thinly slice. Tear basil leaves with your hands. Zest ad juice lemon. Bring a pot of salted water to a boil and cook pasta until it’s almost al dente, approx. 2 min. less than the package instructions. Before draining, reserve some pasta cooking water.

Step 2/5

• 2 tbsp olive oil

• frying pan (large)
• cooking spoon

While the pasta cooks, heat half of the olive oil in a large frying pan over medium heat. Add garlic and chili and sauté. Add zucchini and keep frying for approx. 1 min., or until the zucchini is soft.

Step 3/5

• 100 ml pasta water
• salt
• pepper

• ladle

Add cooked pasta to the frying pan and toss. Add the pasta cooking water and let simmer until the pasta is al dente. Add lemon juice and basil, then season with salt and pepper to taste.

Step 4/5

• 2 tbsp olive oil
• 30 g breadcrumbs

• frying pan

Heat remaining olive oil in a separate frying pan over medium heat. Add breadcrumbs and toast until golden brown. Remove from heat and add lemon zest.

Step 5/5

• 125 g buffalo mozzarella cheese

Serve pasta with crispy lemony breadcrumbs on top. Tear mozzarella cheese over the top as well. Enjoy!

Enjoy your meal!