DIY Eats: Tagliatelle with Zucchini, Lime & Parmesan

Spaghetti 2

I’m a huge lover of pasta. Actually I’m just a huge lover of carbs in general. Especially in the gloomier months though, I love sprucing up my pasta with fresh veggies and savory cheeses.

Last month when I was in Chicago I picked up Béatrice Peltre‘s gorgeous cookbook, “La Tartine Gourmande,” partially to inspire myself to cook more adventurously and partially because the photography is simply gorgeous.

So in an attempt to carry through with my 22nd birthday list and try something new, I tried my hand at one of the book’s simpler recipes.

The recipe below is my own interpretation as a number of the ingredients were foods I a) don’t like or b) can’t afford. The original recipe called for scallops – which I love but on a college student budget are a little unreasonable – so I substituted shrimp and omitted the red pepper and celery.

What you’ll need:

  • 12 oz tagliatelle or spaghetti
  • 3 Tb olive oil
  • 1 red onion, thinly sliced
  • 1 lime, juiced & zested
  • 4 cloves garlic, minced
  • 2 zucchini, finely julienned
  • 1 cup Parmesan cheese
  • 1/4 cup chopped fresh cilantro

Cook pasta according to directions on package. Stir in 1 Tb olive oil and set aside.

Heat remaining 2 Tb oil in pan medium. Add onion, lime and garlic. Cook 2-3 minutes before adding zucchini. When vegetables are tender and fully cooked add spaghetti and shrimp to pan.

Toss in cilantro and parmesan and serve. Bon appetite!

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