Tagliatelle with zucchini ragù is one of those easy recipes that you can make at any time and in no time. Some time ago, I made them with asparagus. But since it isn’t the asparagus season anymore, I chose zucchini. Why I chose tagliatelle? I simply love this egg pasta. The long and flat strips go great with all kind of sauces but especially with thicker sauces. And this “zucchini ragù” is just the right choice!
I know that the original recipe calls for “ragù alla Bolognese”. But it wouldn’t be me if I wouldn’t change the recipe. Hehehe. However, the change is not that drastic, isn’t it? And besides that, we can’t always eat the same combination. Moreover, in the kitchen, we have to create and try out new things.
Be creative in the kitchen and try different types of pasta with different sauces. However, the ragù alla Bolognese goes ONLY with tagliatelle, tortellini or gnocchi. There is no such thing like spaghetti alla Bolognese in Italy. If you get that in a restaurant you are definitely not in Italy. But tagliatelle, on the other hand, can be combined with many other sauces besides the meat ragù. Ohhh, preparing pasta dishes can be such fun!
Getting back to my recipe; the zucchini ragù is super simple to make. You put three, four ingredients together in a pan, season and it is done. No fancy stuff, only good and delicious food.
Ingredients for around three portions of tagliatelle with zucchini ragù:
- 250 g fresh tagliatelle
- 2 zucchini
- 2 garlic cloves (chopped)
- a piece of ginger (ca 3cm; chopped)
- 1 Tbsp ground almonds
- 3-4 Tbsp olive oil
- salt and pepper
Start with preparing the sauce. Wash and cut the zucchini into smaller cubes, peel the garlic and ginger. Preheat the olive oil in a pan. Once it gets hot add the garlic and ginger. After a minute add the zucchini cubes and season well. Stir-fry until tender.
In the meantime, put the water (for pasta) to boil. This is all going to be very quick; while you will put the pasta to cook, you will finish preparing the sauce. When the water starts to boil, put in the pasta. It will take around 8 minutes until al dente. Therefore, you have enough time for the sauce.
Transfer half of the zucchini in a plastic food container, add a spoon of ground almonds and blend until the desired consistency. Taste and adjust the seasoning.
Finally, drain the pasta. What I like to do is, take the blended half of the sauce and gently mix it with the pasta. Put the pasta onto the plates and for the last touch, add the remaining sauce (in this case the zucchini ragù) on top. Tagliatelle with zucchini ragù is served!
Enjoy!
