easiest way to make homemade Tagliatelle with zucchini, peas & ricotta

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tagliatelle with zucchini, peas & ricotta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tagliatelle with zucchini, peas & ricotta is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tagliatelle with zucchini, peas & ricotta is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 350g dried tagliatelle pasta
  • 110g (2/3 cup) frozen baby peas, thawed
  • 1 tablespoon olive oil
  • 4 zucchini, trimmed, coarsely grated
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 120g (1/2 cup) low-fat ricotta

Method

  • Step 1
    Cook the tagliatelle in a large saucepan of salted boiling water following packet directions or until al dente (approx 12 min). Add the peas for the last 2 minutes of cooking. Drain and return to pan.
  • Step 2
    Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the zucchini and garlic and cook, stirring, for 5 minutes or until golden. Add the lemon rind and juice and cook, stirring, for 1 minute or until heated through.
  • Step 3
    Add the zucchini mixture to the pasta mixture and toss to combine. Season with salt and pepper. Divide among serving bowls. Top with ricotta to serve.

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