5 from 100 votes
Summer tagliolini pasta recipe with marinated raw vegetables
Summer tagliolini pasta is served with marinated raw vegetables including celery, zucchini, carrot, bell pepper, and cherry tomatoes, dressed in olive oil, lemon, garlic, and fresh basil. The fresh pasta cooked al dente is combined with the flavorful, slightly tangy vegetable salad, creating a light, textured dish best served tepid during warm weather.
Prep Time
15 mins
Cook Time
5 mins
Marinating time
1 hr
Total Time
20 mins
Servings:
4
Calories:
443 kcal
Course:
Main Course, Salad
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 443
% 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.