Tagliatelle served with baby marrow and creamy lemon sauce
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4
- Category: Dish Type
Description
A tasty, lemony vegetarian pasta just bursting with flavour!
Ingredients
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
Instructions
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.
