Summer Vegetable Tagliatelle

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5 from 1 vote

Summer Vegetable Tagliatelle

A really simple, healthy and quick Mediterranean dish. My kids love this and say that it is even better eaten the next day if there are leftovers.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Season: Summer
Type: Vegan, Vegetarian
Diet: Dairy Free
Servings: 4
Calories: 486kcal


  • 2 tbsp olive oil organic, fairtrade
  • 2 red onions organic, peeled and diced
  • 2 yellow peppers organic, deseeded, chopped about 1cm cubes
  • 1 red peppers organic, deseeded, chopped about 1cm cube
  • 1 courgettes organic, topped and tailed, chopped 1cm cubes
  • 100 g mange tout organic, topped, tailed, sliced lengthways
  • 12 nests tagliatelle organic, 3 nests adults, 1 - 2 children
  • 1 lemons organic, fairtrade, juice of
  • 10 g fresh basil leaves organic, freshly torn
  • 50 g Parmesan cheese organic, grated, to serve


  • Heat the olive oil in a large frying pan over a medium heat and fry all the vegetables for 8 - 10 minutes until soft, stirring occasionally.
  • At the same time, cook the pasta in a large pan of boiling water as per the packet instructions, then drain.
  • Add the vegetables to the pasta together with half the lemon juice and all the basil leaves and stir together.
  • Serve immediately. Add the remaining lemon juice at the table if you like and sprinkle with the parmesan cheese.


In a hurry or not all eating together?
Prepare everything in advance. Cooking will only take around 10 minutes. If you need to save a portion for later, you can still cook the vegetables, set a portion to one side and re-heat when ready. Cook the pasta as you need it.


Calories: 486kcal | Carbohydrates: 75g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 233mg | Potassium: 542mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1550IU | Vitamin C: 352.3mg | Calcium: 190mg | Iron: 1.6mg

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