Best 2 Tagliatelle With Baby Vegetables And Lemon Parmesan Sauce Recipes

Indulge in a symphony of flavors with our enticing tagliatelle recipe, a culinary masterpiece that marries the delicate flavors of baby vegetables with a luscious lemon-Parmesan sauce. Embark on a delightful culinary journey as we guide you through three tantalizing variations of this classic Italian dish. The first recipe showcases the vibrancy of fresh spring vegetables, while the second embraces the hearty goodness of roasted autumn vegetables. For those seeking a vegetarian delight, the third recipe offers a delectable combination of artichokes, asparagus, and peas, all enveloped in a creamy Parmesan sauce. Each variation promises a unique gustatory experience, catering to diverse preferences and dietary choices. Prepare to tantalize your taste buds and impress your dinner guests with this versatile and flavorful tagliatelle dish.

Here are our top 2 tried and tested recipes!

HOMEMADE TAGLIATELLE

Homemade Tagliatelle image

Do you have an old pasta machine getting dusty in your pantry? Now is the time to use it! Use this recipe to make homemade tagliatelle, or try thinner, more delicate tagliolini. Cut into thicker strands for pappardelle. All it takes is a fun afternoon in the kitchen!

Provided by Alemarsi

Categories World Cuisine Recipes European Italian

Time 1h35m

Yield 4

Number Of Ingredients 3

Ingredients

2 ¼ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

Steps:

Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
Gently toss pasta with some more flour. Air dry for 30 minutes.
Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g

SPRING VEGETABLE TAGLIATELLE WITH LEMON & CHIVE SAUCE

Spring vegetable tagliatelle with lemon & chive sauce image

Put some spring into your pasta, with this fresh yet simple supper idea. It's on the table in under half an hour and is low-fat too

Provided by Mary Cadogan

Categories Dinner, Main course

Time 27m

Number Of Ingredients 7

Ingredients

450g mixed spring vegetables such as green beans, asparagus , broad beans and peas
400g tagliatelle
1 lemon
1 tbsp Dijon mustard
1 tbsp olive oil
3 tbsp snipped chives
grated parmesan (or vegetarian alternative), to serve

Steps:

Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 mins of the cooking time.
Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.
Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.

Nutrition Facts : Calories 469 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 0.48 milligram of sodium

Tips:

For a vegetarian version, use vegetable broth instead of chicken broth.
To make the dish more colorful, use a variety of baby vegetables, such as carrots, broccoli, zucchini, and bell peppers.
If you don't have baby vegetables on hand, you can use regular vegetables, just be sure to cut them into small pieces.
To make the sauce more flavorful, use a good quality Parmesan cheese.
If you don't have fresh lemon juice, you can use bottled lemon juice.
Be careful not to overcook the tagliatelle, as it should be cooked al dente.
Garnish the dish with fresh parsley or basil for a pop of color and flavor.

Conclusion:

Tagliatelle with baby vegetables and lemon Parmesan sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender tagliatelle, crisp baby vegetables, and creamy lemon Parmesan sauce is sure to please everyone at the table. This dish is also a great way to get your kids to eat their vegetables. Try it tonight and see for yourself how delicious and easy it is!