I don’t know about you but suddenly I find myself pulling the vegetable drawer out of the fridge and wanting to save each and every slightly battered vegetable that may have had one too many days in there… it’s really about feeling better about myself!
It’s June! Picnics by the pool, or at the park… eating light and fresh… clean (ish)… loads of salads and veggies… we need things which are going to be as fuss free os they can be in order to make the most of the sunshine! So this pasta dish is pretty ideal in that sense… I love it’s simplicity…
I used Tagliatelle for this because it’s what I had in the store cupboard, but any pasta will do really… I like long grain just because it’s fun to roll it up along with the veggies…And in terms of the cheese, I used baby mozzarella balls, but again, goats cheese or even feta would be very good with this… I just wanted to keep in pretty light in terms of flavour here, and have the veggies be the starts of this dish!
Summer Vegetable Tagliatelle
- 300 grams tagliatelle or your preferred pasta
- 3 tablespoons olive oil
- 1 cup corn, fresh or canned. If you are using can then drain it well
- 2 cloves garlic, finely chopped
- sea salt and black pepper
- 1 handful cherry tomatoes
- 1 courgette , cut into thin ribbons with a vegetable peeler
- 2 tablespoons fresh oregano leaves
- 1 handful of baby mozzarella or your preferred cheese
- Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
- Heat the oil in a large pan over medium heat. Add the corn, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
- Add the tomatoes, zucchini, and ½ cup of the cooking water to the pot with the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
- Serve sprinkled with the oregano or thyme, and mozzarella.
I would also just drizzle with a bit of olive oil and a sprinkling of Maldon salt just before serving, it really freshens things up even more! Serve as a starter or just a main course! Whatever you do with it, I promise you the family will love this!
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