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Summer tagliatelle with zucchini and lemony breadcrumbs

Based on 19 ratings

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 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g tagliatelle
600 g zucchinis
½ lemon
60 g breadcrumbs
8 cloves garlic
chili
40 g basil
200 ml pasta water
8 tbsp olive oil
250 g buffalo mozzarella cheese
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
907
Protein
31 g
Fat
45 g
Carb
95 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.
    • 8 cloves garlic
    • 600 g zucchinis
    • chili
    • 40 g basil
    • ½ lemon
    • 400 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.
    • 4 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.
    • 200 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.
    • 4 tbsp olive oil
    • 60 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!
    • 250 g buffalo mozzarella cheese

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