Summer tagliolini pasta recipe with marinated raw vegetables

summer tagliolini with marinated vegetables

5 from 46 votes

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 Time15

Cook Time5

Marinating time1

Total Time20

Course: Main Course, Salad

Cuisine: Emilia-Romagna, Italian, Mediterranean

Keyword: pasta, pasta salad, raw vegetables, tagliolini

Servings:

Calories: 443kcal

Author: Jacqui

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.

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