It’s time again to thrust another blogger into the spotlight, this time it’s Mary from Feeding Groom. On Monday I was cruising through the latest entries that were coming through on my Google Reader and Mary’s latest dish had popped up and it was lunch time for me…
Mary insists “keep it simple” and here I’m adding, “keep it fresh” and “keep it seasonal”. The ingredients here scream of Spring and Summer…fresh garden herbs and in much of the norther hemisphere, zucchini’s a poppin’.
Mary’s dish comes courtesy of a Patricia Wells, who’s put out her own array of cookbooks and you Barefoot Contessa fans will be pleased to learn they are good friends.
For my take on this pasta dish, I decided to use some Tagliatelle and I changed the herb mix to fresh oregano and basil. Tagliatelle come in in their package in the form of nests and fresh oregano and basil make this pasta dish “jump”.
Folks, this is another dish that deviates from the usual but it’s still remarkably simple and wonderfully flavoured by the garden fresh herbs.
As a neat twist, I saw that Mary had added long, thin strips of zucchini into the pasta and as you can see for yourself…the dish excites the eye and it gently nudges you as you sit at the table…”won’t you please eat me now”?
Tagliatelle With Zucchini, Tomato and Fresh Herbs
(for 4)
2-3 good swirls of olive oil 1 medium onion, diced
4 cloves of garlic, minced
1 large zucchini, cut into long, thin ribbons, lengthwise
(use a mandoline or vegetable peeler)
1 can of good plum tomatoes, hand crushed
1/4 cup of good white dry wine
1 Tbsp. finely chopped fresh oregano
4 Tbsp. chopped fresh basil
salt and pepper to taste grated
Romano or Parmesan
1 package of Tagliatelle
(or 3-4 nests per serving)
- Get a large pot of water boiling and generously salt when you’ve got a rolling boil. Add your Tagliatelle and swirl the nests around to unravel them and prevent sticking. Cook according to package’s instructions.
- In a large skillet, add your olive oil and and heat up on medium-high heat. Add your ribbons of zucchini and quickly saute them and season with salt. Continue to toss for a couple of minutes and then remove with a slotted spoon and reserve.
- In the same skillet, add your onions and saute for about 5 minutes to soften (over medium heat). Now add the minced garlic and white wine and simmer for another minute or so and then add your crushed plum tomatoes (plus any of the juices) and simmer for about 15-20 minutes or until the desired thickness is reached. Adjust seasoning with salt and pepper.
- When your pasta is “al dente”, strain well and then toss into the sauce along with the zucchini ribbons and chopped fresh oregano and basil.
- Toss your sauce with the remaining ingredients to incorporate thoroughly and serve with grated cheese and some freshly ground black pepper.
54 Responses
Okay, that does it – When can I move in with you Peter?!
Looks just the kind of thing I want to eat!
Absolutely delicious Peter…Another winner!
Peter this looks & sounds so good, I’ve not long had dinner but I’d love a plate or two of your delicious pasta! love how the zucchini is cut long :-)
you know peter im getting fat just staring at your pictures..you are a magician , anything that comes out from your kitchen always sounds sooooooooooooooooo delicious!! yummy
i love the way the zucchini is cut – different than i would of thought of doing. your dish looks so summery.
So simple, looks gorgeous… your photos do you proud Peter – you have made a simple plate of pasta so much more!
I like this dish and the way the zucchini is sliced long and thin is perfect.
Love the zucchini cut this way — it really elevates the dish way above ordinary! I’m bookmarking this one for zucchini season, when every friend with a garden seems to bring me gifts of excess zukes!
Delicious. You do eat lot of pasta these days.
This looks very delicious and healthy to boot – how could you lose?
I like how the zucchini ribbons are twisted in with the pasta. Beautiful!
I absolutely love fresh pasta dishes like this one here.
I’m with everyone else and am loving the prresentation of this pasta dish with the long thin strips of zucchini:D
PS You have been given another award. You do get a lot of these with all your work and respect in the foodie community, but I just wanted to let you know I thought your blog was “yummy”:D
Jan, please clarify…me or the pasta? lol
Thanks Pete!
“cookin”…try it tomorrow!
Dhanngit, salamit!
Eat, the ribbons are what caught my eye too!
Kittie, I think I just lucked out with these pics.
Parker, it tastes wonderful as well.
Lydia, you’re gonna love it.
Happy, I’m in a pasta mood, I suppose.
Cake, it’s win-win here.
Lori Lynn…ain’t it perty?
Patricia, fresh indeed.
Val, it’s amazing that simple dishes like this are still out there to be discovered.
Looks amazing, another Peter recipe to add to the que.
What is up with the stealth 4am posting?
I am going to have so much zucchini and tomatoes this summer, I’ll keep this one in mind.
This looks great! I love that you are using zucchini in so many delicious and interesting ways!
Thanks for another zucchini recipe! My huge box is in the freezer already but I did keep some out. I love this one and thankfully I still have some oregano and basil growing!
OK – you’re bookmarked now! This looks great! Love the way the zucchini and tagliatelle mirror each other’s shapes. Sadly, here in Seattle we are still at 50 degrees and rain – summer seems a long way away!
I literally just said “mmmmm” out loud. This not only sounds wonderful to eat, but is so darn pretty too! Thank you. I love the big, fat noodles with the zucchini ribbons.
xoxox Amy
i really appreciate when a pasta dish is lovely to behold, pleasing to the taste buds, and relatively light (and by light, i mean easy on the ol’ digestive system) all at the same time. ding ding ding, we have a winner! and i love the zucchini ribbons–how awesome!
After such a long winter, it’s such a treat to see recipes like this using seasonal ingredients. Very refreshing, no doubt.
The perfect warm-weather dish! I’d love to have a bowl of this.
Unfortunately, for the past week, it’s been raining here in Vancouver. Looks like the winter here, dark and gloomy.
Perhaps it’s time to break out some cold-weather comfort dishes. I’ll be scouring your blog for some inspiration.
I adore Patricia Wells’s cookbooks. They’re fascinating. This dish looks absolutely perfect, too.
If it wasn’t on the other side of a computer screen, I would totally eat that right now! That pasta dish looks fabulous. :)
You’re on the zuchhini kick lately. I hope you plan to blog from Greece. Would love to see what you come up with.
Mmmm – a lovely fresh, pretty pasta dish. Count me in, please!
Georgia…line’em up!
Heather, I’m sure you’ll add your own twisted flare to it and some cussin’ for good measure.;)
Jenn, they are under-rated but I luv’em.
Judy, you might be sick of zukes after this year! lol
Lisa, we’re having gloomy, Pacific NW weather here too.
Amy..lol…I hope no one thought you were pulling a Meg Ryan!
Grace, this was filling and light.
JS, the summer weather prediction for all of Canada’s gonna be hot, hot, HOT!
Jen, I’m going to start looking for her recipes…I’m curious about her food now.
Lyb, you can always make your own, real easy.
Courtney, I doubt I’ll even make one entry while in Greece but like last year, I comeback armed & inspired with new ideas and experiences.
Forkful…would you like Parmesan or Romano?
Yum. I can’t decide which looks more appetizing…that sauce or those lovely ribbons of zucchini!
What a great lunch. It looks so beautiful and full of flavour.
A dish like this is dangerous for me, Peter. I wouldn’t be able to stop eating it! :)
You have been kicking it out with the zucchini this week, my friend. Your tagliatelle looks like something I’d make for myself in a flash when I’m short on time. Lookin’ good!
Peter honey!
Imagine my surprise when I checked in at Kalofagas! Thanks so much for the shout-out, that was so kind!
This is a blast to make and eat and change as you wish. The ribbons do make a difference, don’t they!!!
Mary
That looks nice and fresh and summery. A great way to use zucchini!
How the hec did I miss this. Your site is always the first one I hit at 5 in the morning….anyway, it looks superb!Love the zucchini ribbons.
How the hec did I miss this. Your site is always the first one I hit at 5 in the morning….anyway, it looks superb!Love the zucchini ribbons.
How the hec did I miss this. Your site is always the first one I hit at 5 in the morning….anyway, it looks superb!Love the zucchini ribbons.
How the hec did I miss this. Your site is always the first one I hit at 5 in the morning….anyway, it looks superb!Love the zucchini ribbons.
How the hec did I miss this. Your site is always the first one I hit at 5 in the morning….anyway, it looks superb!Love the zucchini ribbons.
How the hec did I miss this. Your site is always the first one I hit at 5 in the morning….anyway, it looks superb!Love the zucchini ribbons.
How the hec did I miss this. Your site is always the first one I hit at 5 in the morning….anyway, it looks superb!Love the zucchini ribbons.
How the hec did I miss this. Your site is always the first one I hit at 5 in the morning….anyway, it looks superb!Love the zucchini ribbons.
How the hec did I miss this. Your site is always the first one I hit at 5 in the morning….anyway, it looks superb!Love the zucchini ribbons.
This is beautiful, Peter. It just screams flavor and summer!
I’d be all over this!!
I can’t resist.
Looks great! Love the ribboned zucchinis. Gorgeous…
Peter, this looks amazing! Thanks for sharing… can’t wait to try it!
… And you forgot: Keep it near my fork and mouth :D. A delish!!!!
This looks absolutely delicious Peter!!
Sandie, nor can I…it’s simply delish, though.
Ruth, it was filling yet lite.
Maryann, portion control!
Nikki, right-O…it’s a quick and easy dish.
Mary darlin’, you’re welcome and thanks back at ya for sharing this dish.
Kevin, it’s zucchini’s year.
Nina, I hope you use Google Reader…helps me stay on top of my fave blogs.
Elly…yes…kalokairi!
Marie…no hands, ok? lol
Helene…the family won’t resists either.
Thanks Panda!
Kristen, I look forward to reading how it turned out.
Nuria, I’ll make you red mullet!
Thanks Rosie.
You’re talkin’ my language with this one. I love everything about it. No carbs for me right now, so I’ll live vicariously through your blog. I love the zucchini ribbons!