Awaken your taste buds with the vibrant flavors of spring in this delectable recipe for Spring Vegetable Tagliatelle with Lemon Chive Sauce. This enticing dish combines the freshness of seasonal vegetables, the heartiness of tagliatelle pasta, and the zesty brightness of a lemon chive sauce. As you embark on this culinary journey, you'll discover a symphony of flavors and textures that will leave you craving for more.
This recipe features a medley of colorful spring vegetables, each contributing its unique charm. Crisp asparagus, tender sugar snap peas, vibrant bell peppers, and earthy mushrooms dance together in a delightful harmony of flavors. The vegetables are sautéed to perfection, preserving their vibrant colors and delicate textures.
The tagliatelle pasta serves as a sturdy foundation for this delightful dish. Its wide, flat shape perfectly captures the flavorful sauce and provides a satisfying bite. Cooked al dente, the pasta maintains a slight chewiness that adds to the overall textural experience.
The crowning glory of this dish is the luscious lemon chive sauce. This vibrant sauce is a perfect balance of tangy lemon, aromatic chives, and rich cream. The zesty lemon flavor cuts through the richness of the sauce, creating a refreshing and lively contrast. The delicate oniony flavor of chives adds a subtle depth of flavor, while the cream provides a velvety smoothness.
This recipe also includes a scrumptious variation that incorporates succulent shrimp into the mix. The shrimp are sautéed until they are perfectly tender and juicy, adding an extra layer of protein and coastal charm to the dish. The briny flavor of the shrimp pairs wonderfully with the tangy lemon sauce and the fresh vegetables.
Whether you choose to stick with the classic vegetarian version or indulge in the shrimp-infused variation, this Spring Vegetable Tagliatelle with Lemon Chive Sauce is sure to tantalize your taste buds and leave you feeling refreshed and invigorated.
LEMONY LINGUINE WITH SPRING VEGETABLES
Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
Provided by Carolyn Malcoun
Categories Healthy Linguine Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.
- Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.
- Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 63.9 g, Cholesterol 13.9 mg, Fat 7 g, Fiber 14.9 g, Protein 18.2 g, SaturatedFat 3 g, Sodium 581.1 mg, Sugar 7.4 g
TAGLIATELLE WITH LEMON
Provided by Madeleine Kamman
Categories Pasta Lunch Lemon Sour Cream Simmer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1. Cook the tagliatelle in boiling salted water until al dente. Drain.
- 2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.
- 3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.
- 4. When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.
FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES
Steps:
- Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
- Combine all ingredients in a small bowl.
- Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.
SPAGHETTINI WITH LEMON ZEST AND CHIVES
Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.
- Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.
- Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.
TAGLIATELLE WITH BABY VEGETABLES AND LEMON-PARMESAN SAUCE
The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.
Provided by Bon Appétit Test Kitchen
Categories Pasta Sauté Vegetarian High Fiber Dinner Parmesan Lemon Green Bean Zucchini Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
- Meanwhile, heat oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. Sauté until zucchini is almost tender, about 8 minutes. Add beans and lemon peel. Toss 1 minute.
- Scrape contents of skillet over pasta in pot. Add 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid. Place over medium-high heat and toss until heated through and sauce coats pasta, adding more reserved pasta liquid by 1/4 cupfuls to moisten as needed. Season to taste with salt and pepper. Serve, passing additional cheese separately.
Tips:
- Use fresh, seasonal vegetables. This will ensure that your tagliatelle is packed with flavor and nutrients.
- Don't overcook the vegetables. They should be tender-crisp, not mushy.
- Use a good quality pasta. This will make a big difference in the final dish.
- Cook the pasta according to the package directions.
- Make the sauce while the pasta is cooking. This will save you time and ensure that the sauce is hot when you serve the dish.
- Garnish the dish with fresh herbs, such as chives or basil. This will add a pop of color and flavor.
Conclusion:
This spring vegetable tagliatelle with lemon chive sauce is a delicious and easy-to-make dish that is perfect for a light and healthy meal. The fresh vegetables and herbs give the dish a bright and flavorful taste, while the creamy sauce adds a touch of richness. This dish is sure to be a hit with everyone at your table.
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