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Tagliatelle served with baby marrow and creamy lemon sauce


A tasty, lemony vegetarian pasta just bursting with flavour!

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 25 mins
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  • 60ml (¼ cup) olive oil
  • 1 onion, chopped
  • 2 chicken breasts, boneless and skinless, finely sliced
  • 45ml (3 tbsp) tomato paste
  • 400g fresh tagliolini
  • 4 small baby marrow, julienne
  • juice and zest of ½ lemon, finely chopped
  • 300ml fresh cream
  • 125g crème fraîche
  • salt and freshly ground black pepper, to taste
  • Parmesan, freshly grated, to serve


1 Heat the oil in a large frying pan and sauté the onions for a few minutes.

Toss through the chicken and tomato paste and continue to cook for about 5 – 8 minutes.

2 Cook the pasta in plenty of salted boiling water until al dente and drain reserving 45ml

(3 tbsp) of the water.

3 Add the baby marrow, zest and juice into the chicken mixture and stir to combine and

set aside.

4 Mix the fresh cream and crème fraîche with the reserved pasta water and season.

5 Pour the pasta into a serving dish and add the chicken and cream mixture and toss through to combine. Serve hot with the Parmesan and crispy rocket leaves.