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Print this Recipe    Tagliolini 02

Tagliolini with Zucchini
Serves 6

1/2 pound (250 g) fresh zucchini cut into 1" x 1/4" (25 mm x 6 mm) strips
3 tablespoons (45 mL) olive oil
1 garlic clove, crushed
1/8 teaspoon (0.5 mL) dried red pepper
Salt
3/4 pound (325 g) dried white tagliolini or tagliatelle (egg pasta)
2 tablespoons (30 mL) unsalted butter, softened
1/4 cup (60 mL) freshly grated Parmesan cheese

Put a large pot of water to boil while preparing the sauce. Heat
the oil in a large skillet over medium heat. Add the garlic, let
it cook until golden, about 30 seconds, and discard it. Add the
zucchini and cook for two minutes. Add the pepper flakes, and some
salt and cook for three minutes, . Reserve 1/4 cup (60 mL) of the
mixture for garnish. Set aside.

Salt the boiling water, add the pasta, and cook for 2 minutes or
until al dente. Drain well in a colander. Toss the pasta with the
zucchini, add the butter and the Parmesan, and toss well. Transfer
to a heated serving platter dish and garnish with the reserved
shrimp-and-zucchini mixture. Pass around a small bowl of grated
Parmesan cheese.

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