Vegetarian

Tagliatelle with zucchini and mint pesto takes several minutes to prepare.

Tagliatelle with zucchini and mint pesto takes several minutes to cook.

Tagliatelle with zucchini and mint pesto makes 8 servings.

The ingredients for Tagliatelle with zucchini and mint pesto are:

INGREDIENTS

6 tablespoons extra virgin olive oil (EVOO)
2 young, tender zucchini, julienned
3-4 spring onions, whites and greens finely chopped
6 cloves garlic, chopped, divided
Salt and pepper
1 1/2 cups fresh mint leaves
1/2 cup flat leaf parsley, packed
1/4 cup toasted pistachios or pine nuts
1/4 cup finely grated Parmigiano Reggiano cheese
1/4 cup finely grated Pecorino Romano cheese
1 lemon, zested and juiced
1 pound egg tagliatelle

Here is how you make Tagliatelle with zucchini and mint pesto:

PREPARATIONBring a large pot of water to a boil for the pasta.In a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium heat. Add the zucchini and lightly brown, 6-8 minutes. Add the onions and half of the garlic; season with salt and pepper. Reduce the heat; keep warm until the pasta is done.Meanwhile, in a food processor, pulse the mint, parsley, remaining garlic, nuts, cheeses, lemon zest and juice, and about 4 tablespoons EVOO to form a pesto; season, to taste. Transfer the pesto to a large bowl.Salt the boiling pasta water and cook the tagliatelle until al dente. Stir 1 cup of the starchy cooking water into the pesto. Drain the pasta and add to the bowl; toss to combine, then gently toss with the zucchini and serve.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user MOONTOES1.

The nutritional information for Tagliatelle with zucchini and mint pesto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 346.5

• Total Fat: 14.7 g
• Cholesterol: 3.6 mg
• Sodium: 85.6 mg
• Total Carbs: 43.6 g
• Dietary Fiber: 2.5 g
• Protein: 9.6 g