Tagliatelle with Zucchini, Spinach and Peas


I have owned Karen Martini’s Cooking at Home for almost three years and have never cooked a recipe from it. To be honest, it intimidates me. There are a lot of fancy recipes with hard to source ingredients (like what is ‘young’ ginger?). I usually gravitate to the pasta dishes if most other sections of a recipe book look daunting, because how hard can it be to cook a plate of pasta? Well this one, would you believe, is derived from fettucine with confit of zucchini . . confit of zucchini? Seriously? Needless to say I did not confit the zucchini but I’m glad I stuck close to Karen’s recipe because it turned out delightfully. Cooking the zucchini in a bit more oil than usual, on lower heat for a little longer, really did bring out the flavour of the zucchini. Hubby and I really enjoyed this dish . . wish I could say the same for little man though. He snubbed all the greens and after two mouthfuls of tagliatelle demanded Wiggles spaghetti from a can . . what the?

Adapted from a recipe in Cooking at Home by Karen Martini

500g tagliatelle pasta
1/2 cup extra virgin olive oil
1/2 red/spanish onion, chopped
2 cloves garlic, finely chopped
2 medium zucchinis, cut into bite sized pieces
1/4 cup chicken stock or white wine
150ml thickened cream
1 cup frozen peas
100g baby spinach
2 teaspoons chopped red chilli

Heat the oil in a large, deep frying pan and then add the onions, garlic and zucchini and turn heat to medium-low. Cook vegetables for 10 minutes. Add stock and cook a further 5 minutes or until zucchini is tender. Add cream, peas, baby spinach and chilli and cover with a lid.

Meanwhile cook your tagliatelle in a large pot of salted water until al dente. Drain and then mix through the vegetable sauce. Sprinkle grated pecorino to serve.

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