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Summer tagliolini pasta recipe with marinated raw vegetables
This summer tagliolini recipe from Bologna is brilliant for hot days when you just can’t face standing over a hot stove! It is fresh, tasty and healthy and very easy to make!
Prep Time
15 mins
Cook Time
15 mins
Marinating time
1 hr
Total Time
20 mins
Servings: 4
Calories: 443 kcal
Course:
Main Course , Salad
Cuisine:
Mediterranean , Italian
Ingredients
- 400 g fresh tagliolini pasta (14oz) you can also use other long pasta
- 2 celery stalks
- 2-3 zucchini depending on size
- 3-4 carrots depending on size
- 2 red bell peppers
- 15 cherry tomatoes washed and cut in half
- ½ lemon juice
- 1 bunch fresh basil washed
- 2 garlic cloves peeled and crushed
- 500 ml beef/vegetable broth (16floz) or a stock cube. Can be vegetable stock for vegetarians
- 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 flakes as required (vegetarians will need to use a different cheese or omit the cheese completely)
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
- The vegetables for this recipe can be changed as desired. For example, you can add spring onions, radishes, raw fennel, and peas, green beans cut into small pieces, asparagus spears and blanched artichoke slices.
- Fresh tagliolini is the pasta of choice for this recipe, but you can make it with dried pasta such as spaghetti, vermicelli or linguine. Fresh fettuccine would be a good option as well.
Nutrition Information
Calories
443kcal
(22%)
Carbohydrates
91g
(30%)
Protein
16g
(32%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.2g
Sodium
553mg
(23%)
Potassium
911mg
(26%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
10393IU
(208%)
Vitamin C
113mg
(126%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
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.