Spring Vegetables Tagliatelle Pasta in Mustard Lemon Basil Sauce
Delightful pasta with spring vegetables like carrots, zucchini that are cut into thin long stripes and tossed along with long shaped flat noodle pasta. The tanginess and the spice from both the lemon and mustard with fresh green vegetables made it an instant hit to the palate. Serve it along with stuffed mushroom and wine.
The Spring Vegetables Tagliatelle with mustard lemon and basil sauce is a refreshing summer pasta. The pasta sauce made with the addition of Dijon Mustard, lemon and olive oil combined with basil and black pepper, was simply outstanding. The tanginess and the spice from both the lemon and mustard with fresh green vegetables made it an instant hit to my palate.
I made another modification, so my children could palate it as well, I added some fresh cream and parmesan cheese and I have to mention they did not mind the mustard and lemon. I guess the addition of cream mellowed it a bit and they plated it really well. I also did not have tagliatelle, hence used a combination of fettuccine and spaghetti that made it just as perfect.
Serve Spring Vegetables Tagliatelle Pasta with wine, toasted garlic bread recipe, Stuffed Mushroom Recipe With Italian Sausage and Mocha Panna Cotta Recipe.
Here are a few more pastas to try
20 M
40 M
60 M
4 Servings
Ingredients
- 300 grams Tagliatelle pasta
- 2 Green zucchini , thinly sliced
- 2 Carrots (Gajjar) , thinly sliced
- 2 teaspoon Lemon juice
- 1 pinch Lemon zest
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Dijon Mustard , freshly ground
- 1/2 teaspoon Whole Black Peppercorns , coarsely pounded
- 10 Basil leaves , roughly torn
- Parmesan cheese , to serve
- 1/2 cup Fresh cream , (optional)
How to make Spring Vegetables Tagliatelle Pasta in Mustard Lemon Basil Sauce
To begin making the Spring Vegetables Tagliatelle Pasta, heat water along with salt and cook the pasta until al dente.
Steam the carrots and zucchini in a steamer until its just about steamed.
In a small bowl, add the zest, olive oil, lemon juice, carrots, zucchini and dijon mustard along with black pepper with heat on medium.
Keep stirring until all the ingredients in the sauce get combined gets a smooth finish. This will also marinate. It will look saucy.
At this point stir in the vegetables and cooked pasta on high heat until the sauce gets well incorporated into the pasta. (You could add the fresh cream at this point and stir well on high heat for a few minutes). You pasta is now ready.
Serve Spring Vegetables Tagliatelle Pasta with wine, toasted garlic bread recipe, Stuffed Mushroom Recipe With Italian Sausage and Mocha Panna Cotta Recipe.
