Tagliatelle Primavera
Spicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my spicy tagliatelle with peppers, courgettes, red onions and thyme for you to enjoy.

I never want to hear from anyone that it’s hard to cook for a vegetarian. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them. Peppers, courgettes and onions are a great combination of vegetables and with a small punch of chilli, make this meal delicious. You can substitute fettuccine instead of tagliatelle if you prefer and make sure you don’t overcook the vegetables.

TwitterFacebook

4

Serves

9

Ingredients

Vegetables

Main Ingredient

Pasta Recipes, Meat-Free Recipes

Type

Ingredients

  • 8 Tablespoons Olive Oil
  • 2 Red Onions, Peeled And Finely Sliced
  • 2 Yellow Peppers, Halved, Deseeded And Chopped Into 1cm Cubes
  • 1 Red Pepper, Halved, Deseeded And Chopped Into 1cm Cubes
  • 1 Courgette, Trimmed And Chopped Into 1cm Cubes
  • ½ Teaspoon Dried Chilli Flakes
  • 1 Tablespoon Fresh Thyme Leaves
  • 400g Fresh Egg Tagliatelle
  • To Taste Salt

Weight Converter

Found in This Book

Feast your eyes on the finest spicy tagliatelle with peppers, courgettes, red onions and thyme! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Heat the oil in a large frying pan over a medium heat and fry the onions, peppers, courgettes, chilli and thyme for 8 minutes. Stir occasionally with a wooden spoon. Season with salt and set aside.

Meanwhile cook the pasta in a large saucepan of boiling water until al dente. Drain and tip back into the same pan.

Pour in the sauce, place the pan over a low heat and toss everything together for 30 seconds to allow the flavours to combine.

Divide the pasta between four serving plates and serve immediately.

Once you’re done, simply sit back and enjoy your spicy tagliatelle with peppers, courgettes, red onions and thyme and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Next Recipe

Beef And Wild Mushroom Stew

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Farfalle con noci e GorgonzolaPasta salad with walnuts and Gorgonzola cheese

Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice.

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Salsicce e lenticchieItalian Sausages with Braised Lentils

Here’s a great alternative to the traditional British bangers and mash. Italian sausages tend to be highly flavoured with herbs and spices, such as fennel, which adds a perfect boost of flavour to this recipe.

4

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Couscous alla trapanese con pesce, pomodori e mandorleTrapani-Style Couscous with Fish, Tomatoes & Almonds

There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. Ask your fishmonger for end cuts and bones to flavour the sauce.

4

Serves

14

Ingredients

Couscous

Main Ingredient
View Recipe

Torrone sardoSardinian Nougat

Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.

6

Ingredients
View Recipe

Linguine with tinned tuna, olives and chilliLinguine al tonno

Without doubt this has to be one of my father’s favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

PastieraRaspberry & Orange Baked Cheesecake

This is quite an old-fashioned recipe from my home patch, and I must admit, I wasn’t a huge fan of it when growing up (probably because of all the fruit and lack of chocolate), but now I really appreciate all the flavours and how well they work together. My grandfather, Giovanni, used to make this at Easter and now I carry on the tradition.

8

Serves

11

Ingredients
View Recipe