Summer tagliatelle with zucchini and lemony breadcrumbs

Summer tagliatelle with zucchini and lemony breadcrumbs

Based on 85 ratings
Esther Bergmann

Esther Bergmann

Contributor

"This recipe is a refreshing and spicy take on a summery pasta dish. The creamy buffalo mozzarella balances out the spiciness of the chili and the lemony breadcrumbs add a great crunch and vibrant flavor. I recommend using a large frying pan with a high edge for this recipe."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
tagliatelle
300 g
zucchini
¼
lemon
30 g
breadcrumbs
4 cloves
garlic
½
chili
20 g
basil
100 ml
pasta water
4 tbsp
olive oil
125 g
buffalo mozzarella cheese
salt
pepper
MetricImperial

Utensils

cutting board, knife, spiralizer, fine grater, pot (large), colander, frying pan (large), cooking spoon, ladle, frying pan

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How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-prepare-garlic

How to prepare garlic

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal907
Fat45 g
Protein31 g
Carb95 g
  • Step 1/5

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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

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

    Summer tagliatelle with zucchini and lemony breadcrumbs

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