Zucchini Tagliatelle with Mozzarella
A light summer pasta of spiralized zucchini and tagliatelle, finished with torn mozzarella and lemony toasted breadcrumbs.
Ingredients10
- Tagliatelle400g
- Zucchini600g
- Lemons0.5
- Breadcrumbs60g
- Garlic Cloves8
- Chili Pepper1
- Basil40g
- Olive Oil8 EL
- Buffalo Mozzarella250g
- Salt1 Prise
Instructions
- 1
Cut the zucchini into fine strands with a spiralizer. Slice the garlic, cut the chile into thin strips, and zest and juice the lemon.
- 2
Cook the pasta in plenty of salted water until just shy of al dente. Set aside some of the glossy cooking water and drain the noodles.
- 3
Heat half of the olive oil in a skillet. Sweat the garlic and chile without letting them color, then add the zucchini and cook it briefly, until it softens slightly.
- 4
Add the tagliatelle with the pasta water and finish cooking until the sauce coats the noodles. Fold in the basil and lemon juice.
- 5
Toast the breadcrumbs in the remaining oil until golden brown and toss them with the lemon zest. Serve the pasta with the crumbs and torn mozzarella.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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