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Tagliatelle With Zucchini And Basil

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/kochtopf/4732055941/">Image Credit</a></p>
Ingredients
  Small zucchini 1 1⁄3 Pound, cut into 1 1/2 x 1/2 inch sticks
  Unsalted butter 5 Tablespoon (1/4 cup plus 1 tablespoon / 75 milliliter)
  Vegetable oil 125 Milliliter (1/2 cup)
  All purpose flour 15 Milliliter (1 tablespoon)
  Milk 250 Milliliter (1 cup)
  Tagliatelle/2/3 pound dried tagliatelle 1 Pound (450 gram, fresh)
  Cream 125 Milliliter (1/2 cup)
  Finely chopped fresh basil 125 Milliliter (1/2 cup)
Directions

GETTING READY
1) In a colander, sprinkle the zucchini sticks with a little salt and allow to drain for 30 minutes; then pat dry with cloth.

MAKING
2) In a pan, cook the tagliatelle in the boiling salted water, until tender.
3) In a large pan, saute the zucchini in a little butter and oil, until brown but still crisp. Keep aside.
4) In a saucepan, melt rest of the oil and butter, stir in the flour, stir constantly and cook, until smooth and slightly colored.
5) Gradually stir in the milk, stir continuously and cook, until thickened and smooth.
6) Stir in the cream, bring to a boil, until thickened.
7) Turn off the heat and stir in the zucchini and basil, mix thoroughly.
8) Drain and transfer the cooked tagliatelle on a warm serving dish and pour over the sauce.

SERVING
9) Serve the Tagliatelle with Zucchini and Basil, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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