Zucchini Tagliatelle

Recipes
September 6, 2017

Main Ingredient: Pasta
Serves: 4

Ingredients
- - 375g fresh tagliatelle
  - 4 zucchini (600g)
  - 250g punnet small cherry tomatoes, halved
  - 2 tbsp olive oil
  - 3 cloves garlic, crushed
  - 4 anchovies, finely chopped
  - 1/2 teaspoon chili flakes
  - 100g thinly sliced prosciutto, torn into small pieces
  - 2 tbsp lemon juice
  - 3/4 cup (50g) finely grated fresh parmesan cheese
  - 150g fresh ricotta, broken into pieces
  - 1 cup fresh basil leaves
  - Extra basil leaves, to garnish

Pasta

There's nothing quite like a warm bowl of pasta to boost your mood and welcome you home after a long day.
As we become more active in Spring and we start to look for more time outside than in, you want meals that are quick and easy, and nutritious for the whole family at the same time – like this easy Zucchini Tagliatelle.
Make the most of zucchini (courgette) season before it’s over and enjoy the combination of these classic Italian flavours. Basil, tomatoes, prosciutto, ricotta and parmesan cheese make for a rich and flavoursome pasta dish.

Cook the pasta in boiling salted water for 3 to 5 minutes or until al dente. Drain and return pasta to saucepan. Cover and keep warm.

Slice zucchini into ribbons using a vegetable peeler. Place zucchini, tomatoes, olive oil, garlic, anchovies, chili flakes and prosciutto in a large bowl. Season with salt and pepper. Toss to combine.

Heat a large oiled frying pan over a high heat. Cook zucchini mixture in two batches for 3 to 4 minutes, tossing frequently, or until just tender.

Add to the pasta with the lemon juice, 1/2 cup parmesan cheese, ricotta and basil. Season to taste. Toss until well combined.

Serve immediately, with remaining parmesan and extra basil leaves, to garnish.

Recipe Hacks

For a vegetarian version leave out the anchovies and replace the prosciutto with 1/2 cup toasted pine nuts or chopped walnuts. If you’re not keen on anchovies, replace with shredded chicken.

Match the right wine

Fresh spring pasta cries out for a fresh, crisp Awatere Valley Sauvignon Blanc especially one comprising of Zucchini, Tomato and basil. Eradus are a small producer based in Marlborough’s beautiful, yet rugged Awatere Valley where the rather testing climate produces wines of vibrancy and power. This wine is perfect to accentuate and enhance the fresh, punchy flavours of this delectable tagliatelle.

Available at The Merchant, RRP $18.99

If wine’s not your thing try the crisp, full flavoured Lakeman Primate Pilsner, RRP $19.99/6pack