Best 2 Zucchini Tagliatelle With Mint Cucumber And Lemon Recipes

In the realm of healthy and refreshing summer dishes, the Zucchini Tagliatelle with Mint, Cucumber, and Lemon stands as a culinary masterpiece. This vibrant and flavorful recipe presents a unique take on traditional pasta, using zucchini cut into delicate ribbons that resemble tagliatelle noodles. The dish is brought to life with a medley of fresh herbs and zesty citrus, creating a symphony of flavors that tantalize the taste buds. Accompanying this main recipe are two additional variations that cater to different dietary preferences: a Vegan Zucchini Tagliatelle and a Zucchini Tagliatelle with Smoked Salmon. These variations offer a versatile range of options, ensuring that there's something to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH ZUCCHINI AND MINT

Pasta With Zucchini and Mint image

This minty Roman-style zucchini is wonderful with pasta or served on its own.

Provided by Martha Rose Shulman

Categories dinner, lunch, one pot, pastas, appetizer, main course

Time 30m

Yield Serves four

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1-1/2 pounds zucchini, scrubbed and sliced very thin
Salt
freshly ground pepper to taste
1/4 teaspoon sugar
1 tablespoon plus 1 teaspoon sherry vinegar
1 teaspoon finely minced lemon zest
1 tablespoon chopped fresh mint
3/4 pound pasta, such as farfalle or fusilli
Grated ricotta salata or Pecorino for serving (optional)

Steps:

Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 7 grams

PASTA WITH ZUCCHINI AND MINT

Pasta with Zucchini and Mint image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
12 ounces medium pasta shells
1 thick slice day-old country bread, torn into pieces
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint
2 teaspoons grated lemon zest
Freshly ground pepper
4 ounces pancetta, diced
1 red onion, finely chopped
1 large zucchini, cut into 1/2-inch pieces
1/2 cup grated parmesan cheese (about 2 ounces)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.

Tips:

For the best flavor, use fresh zucchini that is firm and free of blemishes.
If you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons of zucchini.
Be careful not to overcook the zucchini, as it will become mushy.
If you don't have fresh mint, you can use dried mint, but use half the amount.
Add a squeeze of lemon juice to taste.
Serve immediately, or chill for later.

Conclusion:

Zucchini tagliatelle with mint, cucumber, and lemon is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is also a great way to use up fresh zucchini from your garden. With its simple ingredients and easy preparation, this dish is sure to become a favorite.