Tagliatelle with tomato, courgette and rocket pesto sauce
Italian cuisine is rich in recipes quite different one from another because of the variety of landscapes and regional climates, and which favour the use of ingredients which in many cases came from other parts of the world, with the resulting variety of flavours, aromas and colours being ideal for healthy eating. Today we offer something especially tasty for a pasta course - in Italy known as a ‘first course’ and usually the real star of Italian cuisine - that this time will make use of all the charm of spring ingredients such as tomato, courgette and an unusual but pleasantly tempting rocket pesto. Buy your ingredients and follow our advice carefully when making this recipe: your passion and love will do the rest, that is to say, for those who sit around your dining table with you.
Ingredients
* approximate values per serving
Preparation
Cut the courgettes into julienne strips. Make the pesto by blitzing the rocket, olive oil, chives and spring onion together with a hand blender. Prepare the fresh tomato sauce: make a X on the bottom of the tomatoes and blanch them in the pasta water for 1 minute. When you take them out of the water they will peel very easily. Cut the tomatoes into large cubes and sauté in a pan over high heat. Thanks to the fresh tomatoes used in this sauce, rather than the processed alternative, this tomato and rocket pesto sauce will be deliciously healthy! When the tomatoes are almost completely softened, add the courgettes and salt and a pinch of sugar. Add the cooked pasta to the sauce in the pan and serve with the rocket pesto and a little grated pecorino romano cheese. Your pasta with tomato and rocket pesto is ready!
Step by step
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Slice the courgettes into julienne strips
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Make a rocket pesto by blitzing the rocket and the onion and oil together with an electric hand blender
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Blanch the tomatoes after making a X in their bases
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Dice the tomatoes and fry in a frying pan
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Continue to fry the courgettes together with the tomatoes, adjust for salt
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Once cooked, add the pasta to the sauce in the frying pan
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Serve the tagliatelle adding a little of the rocket pesto and some chopped herbs
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Additional information
Tagliatelle with Tomato and Zucchini with Arugula Pesto and Potatoes
A tasty interpretation of the classic tagliatelle with tomato and zucchini is the variation with the addition of potatoes. To make them, simply boil the potatoes and cut them into cubes, then sauté them in a pan with the tomatoes and zucchini. This dish not only becomes more substantial but also adds an interesting creaminess that pairs perfectly with the arugula pesto. The sweetness of the potatoes balances the acidity of the tomato, creating a mix of flavors that enriches the dish. Perfect for a family lunch or a dinner with friends, these tagliatelle can be served with a sprinkle of Parmigiano Reggiano for a finishing touch. One tip: choose quality potatoes to achieve the best possible result.
Tagliatelle with Tomato and Zucchini in White Marchigiana Style
If you want a lighter and fresher alternative, you can prepare the tagliatelle with tomato and zucchini in white, following a Marchigiana tradition. In this variation, fresh tomato is omitted, and only a drizzle of extra virgin olive oil is used to sauté the zucchini and the tagliatelle. Add a bit of chili for a spicy touch and serve with a generous handful of fresh arugula. This dish is perfect for hot summer days when you want a meal that is tasty but not too heavy. The white tagliatelle highlight the freshness of the zucchini and the aroma of the arugula, making every bite a delight for the palate.
Light Gluten-Free Tagliatelle with Tomato and Zucchini
For those looking for a lighter version suitable for a gluten-free diet, tagliatelle with tomato and zucchini can be prepared using rice or legume pasta. These types of pasta offer a great alternative while maintaining the flavor and texture of the original dish. Additionally, you can reduce the oil and use less pesto, still keeping the dish rich in flavor. This variant is ideal for those who want to enjoy a pasta dish without feeling weighed down, without sacrificing taste. The zucchini provide freshness and lightness, while the tomato and arugula pesto give an intense and aromatic flavor. A perfect choice for a healthy and nutritious lunch.
Nutritional Benefits of Tagliatelle with Tomato and Zucchini
Tagliatelle with tomato and zucchini is a dish rich in nutritional benefits. Zucchini is a low-calorie vegetable, high in water and fiber, which aids digestion and contributes to a feeling of fullness. Tomatoes, besides being a source of vitamin C, contain lycopene, an antioxidant that helps protect the heart and reduce the risk of diseases. Finally, arugula is an excellent source of vitamins A and K, as well as having anti-inflammatory properties. On average, a serving of tagliatelle with tomato and zucchini provides about 400 calories, depending on the ingredients used. This dish is therefore an excellent choice for a balanced and nutritious lunch.
Can Tagliatelle with Tomato and Zucchini be Frozen?
Freezing tagliatelle with tomato and zucchini is possible, but with some precautions. It is advisable to freeze the dish without the arugula pesto, which could alter the texture and flavor once thawed. For optimal storage, allow the tagliatelle to cool completely before transferring them to an airtight container or freezer bags. They can be stored for up to three months. When you decide to consume them, thaw them in the refrigerator overnight and then reheat them in a pan with a bit of oil and some fresh tomatoes to revive the flavor. This way, you can enjoy a delicious dish even after weeks!