Tagliatelle Verde
8 ounces of green tagliatelle or other green pasta
8 tablespoons of olive oil
1 1/4 cups of thinly sliced zucchini
salt and pepper to taste
3 ounces of lean bacon, diced
1 clove garlic, peeled and crushed
1/4 cup of vinegar
1 tablespoon of capers
3 tablespoons of chopped parsley
1 tablespoon of chopped fresh basil or 1 teaspoon of dried basil
a pinch of sugar
1 tablespoon of grated parmesan cheese
2 1/4 cups of cooked asparagus, cut into 3/4 inch long pieces
Cook tagliatelle in boiling, salted water until just tender, following
package directions; drain.
Heat 2 tablespoons oil in small frying pan, sauté zucchini for 5 minutes.
Season with salt and pepper. Remove from pan and set aside to cool.
Heat 1 tablespoon oil in frying pan. Cook bacon until crisp; drain on paper
towels.
Mix garlic, vinegar, capers, parsley, basil, sugar, and Parmesan cheese
together; season with salt and pepper. Add remaining oil, zucchini,
asparagus, pasta and bacon. Let stand for 1 hour before serving. Serves 4 |
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