Ingredients for Tagliatelle With Parmesan And Courgettes Zucchini
- 2 tablespoons olive oil
- Garlic Clove
- 2 medium courgettes (zucchini), thinly sliced
- Lemon, Juice Of
- Fresh Basil
- Tagliatelle Pasta Noodles
- ¾ cup grated parmesan cheese, plus extra for garnish
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How to Make Tagliatelle With Parmesan And Courgettes Zucchini
- Heat 2 tablespoons of olive oil in a large, thick-bottomed pan over medium heat. Add 2 cloves of minced garlic and sauté for 30 seconds until fragrant.
- Add 2 medium courgettes (zucchini), thinly sliced, to the pan and toss for 2 minutes until slightly softened.
- Stir in 1 tablespoon of lemon juice, salt and pepper to taste, and half of a cup of chopped fresh basil.
- Cook for another 3-5 minutes, until courgettes are tender-crisp.
- Meanwhile, cook 250g of tagliatelle according to package directions until al dente.
- Add the cooked tagliatelle to the pan with the courgettes. Stir in ¾ cup of grated parmesan cheese.
- Toss to combine, ensuring the pasta is evenly coated with the sauce.
- Serve immediately, garnished with the remaining fresh basil and a sprinkle of extra parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
34g
Fat
36g
Carbs
30g
