Summer tagliolini pasta recipe with marinated raw vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Marinating time
1 hr
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Total Time
20 mins
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Servings
4
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Calories
443 kcal
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Course
Main Course, Salad
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Cuisine
Mediterranean, Italian
Summer tagliolini pasta recipe with marinated raw vegetables
Description
This recipe features fresh or long pasta like tagliolini cooked in seasoned broth for flavor, then tossed with a vibrant salad of raw, marinated vegetables. The vegetables—cut into small cubes—are marinated in olive oil, lemon juice, garlic, basil, salt, and pepper, which softens their texture slightly and infuses them with bright, fresh flavors.
The resulting dish offers a refreshing balance of tender pasta softened by brief cooking and the crispness of the raw vegetables. The lemon juice and crushed garlic add brightness, while basil brings herbal notes, complementing the mild broth flavor absorbed by the pasta.
It may be served immediately or slightly cooled, providing a suitable main or side dish ideal for summer meals. Variations in vegetables and fresh pasta types allow for adaptation according to what’s available or preferred, enabling seasonal flexibility.
Ingredients
- 400 g tagliolini pasta 14oz) you can also use other long pasta, fresh
- 2 celery stalks
- 2-3 zucchini depending on size
- 3-4 carrot depending on size
- 2 bell pepper red
- 15 cherry tomato washed and cut in half
- ½ lemon juice
- 1 bunch basil washed, fresh
- 2 garlic peeled and crushed, cloves
- 500 ml beef broth 16floz) or a stock cube. Can be vegetable stock for vegetarians, or vegetable broth
- extra virgin olive oil as required
- salt for pasta and to taste (don't add salt to pasta water if using stock cube)
- black pepper to taste
- Parmigiano-Reggiano cheese as required (vegetarians will need to use a different cheese or omit the cheese completely, flakes
Instructions
- Wash all the vegetables and then cut into small cubes.
- Put them into a bowl with the extra virgin olive oil, crushed garlic cloves, chopped basil, the juice from ½ lemon, salt and pepper. (Use enough olive oil to coat the veg like in a salad)
- Mix well, cover with cling film and marinate for an hour.
- Bring a pot of water with with beef broth to boil for the pasta (I used half water and half homemade broth) But, if using,a stock cube add to the pasta water. (You don’t need salt if you use a stock cube)
- Cook the tagliolini al dente according to the instructions on the packet in the broth and drain. (Fresh pasta takes about 3-5 minutes)
- Add the drained pasta to the bowl with the marinated vegetables. Then add a little more olive oil and mix together well.
- Add salt and pepper to taste if required. Sprinkle with Parmigiano flakes and serve immediately. This dish should be tepid.
Notes
- Vegetables can be varied to include options like spring onions, radishes, fennel, peas, green beans, asparagus, or artichokes.
- While fresh tagliolini is preferred, dried pasta such as spaghetti, vermicelli, linguine, or fresh fettuccine can substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 91g | 30% |
| Protein | 16g | 32% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 553mg | 23% |
| Potassium | 911mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 10393IU | 208% |
| Vitamin C | 113mg | 126% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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