Tagliatelle Recipe
Freshly made tagliatelle with seasonal vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables
Seasoning
Method
Pasta Preparation
- 1
Make the Dough
In a large bowl, mix the flour and salt together. Make a well in the center and crack the eggs into the well.
- 2
- 3
Rest the Dough
Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- 4
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out thinly with a pasta machine or a rolling pin until desired thickness is achieved.
- 5
Cut the Tagliatelle
Using a sharp knife or a pasta cutter, cut the rolled dough into strips approximately 1/4 inch wide. Dust the tagliatelle with flour to prevent sticking.
Vegetable Preparation
- 6
Prepare the Vegetables
Wash and slice the zucchini and bell pepper into thin strips. Halve the cherry tomatoes.
- 7
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the zucchini and bell pepper, and sauté for about 3-4 minutes until slightly tender.
- 8
Add Spinach and Tomatoes
Add the cherry tomatoes and spinach to the skillet. Cook for an additional 2-3 minutes until the spinach is wilted and tomatoes are softened.
Cooking and Assembly
- 9
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook for about 3-4 minutes until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
- 10
Combine Pasta and Vegetables
Add the cooked tagliatelle to the skillet with the sautéed vegetables. Toss together, adding reserved pasta water as needed to create a light sauce.
- 11
Season and Serve
Season with black pepper and stir in the Parmesan cheese. Garnish with fresh basil before serving.