Spring Vegetables Tagliatelle Pasta in Mustard Lemon Basil Sauce

Archana Doshi

November 17, 2022

1198 Ratings

Time:Prep: 20 M|Cook: 40 M|Total: 1h 0min

Makes:4 Servings

Meal:Main Course

Cuisine:Italian Recipes

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

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

Ingredients

300 Tagliatelle pasta

2 Green zucchini, thinly sliced

2 Carrots (Gajjar), thinly sliced

2 Lemon juice

1 Lemon zest

2 Extra Virgin Olive Oil

1 Dijon Mustard, freshly ground

1/2 Whole Black Peppercorns, coarsely pounded

10 Basil leaves, roughly torn

Parmesan cheese, to serve

1/2 Fresh cream, (optional)

Instructions for 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.