Where can I buy tagliolini pasta?

Fresh tagliolini is often found in the refrigerated section of specialty Italian stores or well-stocked supermarkets. If it’s not available locally, many online retailers carry it, either fresh or dried. You can also consider homemade if you’re up for a pasta-making project. Otherwise, similar shapes like spaghetti or garganelli are great stand-ins.

Can I make this recipe ahead of time?

Yes, but with a caveat. The vegetables can be chopped and marinated a few hours in advance and stored in the fridge. The pasta, however, should be cooked and combined just before serving for the best texture. If you’re planning to serve it later, mix everything and keep it chilled, then let it come to room temperature before eating.

What pasta can I use instead of tagliolini?

If you can't find tagliolini, use spaghetti, linguine, vermicelli, or fresh fettuccine. For something heartier, try pappardelle or even short shapes if you want more of a salad-like dish. Just keep the pasta al dente to balance the crunch of the raw vegetables.

How long do leftovers last?

Leftovers will keep well for up to 2 days in the refrigerator. Store in an airtight container and enjoy it cold, like a pasta salad, or bring it to room temperature before serving. Avoid reheating, as the vegetables are meant to stay fresh and uncooked.

Summer Tagliolini Pasta Recipe with Fresh Marinated Vegetables

Name: Summer Tagliolini Pasta Recipe with Marinated Vegetables
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Italian
Ingredients: 400 g fresh tagliolini pasta (or spaghetti/linguine); 2 celery stalks, diced; 2–3 zucchini, cubed; 3–4 carrots, finely chopped; 2 red bell peppers, chopped; 15 cherry tomatoes, halved; ½ lemon, juiced; 1 bunch fresh basil, chopped; 2 garlic cloves, crushed; 500 ml vegetable or beef broth; Extra virgin olive oil; Salt and pepper to taste; Parmigiano flakes (optional)

Summer Tagliolini Pasta Recipe with Marinated Vegetables

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This fresh and simple summer tagliolini pasta recipe combines lightly marinated raw vegetables with tender pasta for a vibrant, no-cook sauce ideal for hot days.

Author: Emily Parker
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 4 servings 1x
Category: Main Course
Method: No-Cook Sauce
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

400 g fresh tagliolini pasta (or spaghetti/linguine)
2 celery stalks, diced
2–3 zucchini, cubed
3–4 carrots, finely chopped
2 red bell peppers, chopped
15 cherry tomatoes, halved
½ lemon, juiced
1 bunch fresh basil, chopped
2 garlic cloves, crushed
500 ml vegetable or beef broth
Extra virgin olive oil
Salt and pepper to taste
Parmigiano flakes (optional)

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Instructions

1. Wash and chop all the vegetables into small, even pieces.
2. Place them in a bowl and add olive oil, crushed garlic, lemon juice, basil, salt, and pepper. Mix well and let marinate for 1 hour.
3. Boil pasta in broth or salted water until al dente. Drain.
4. Add hot pasta to the bowl of marinated vegetables. Toss gently with extra olive oil.
5. Adjust seasoning if needed. Top with Parmigiano if using. Serve warm or at room temperature.

Notes

Use high-quality extra virgin olive oil for the best flavor.
Substitute vegetables as needed: radishes, fennel, green beans, peas, or asparagus.
Pairs well with lemon zest for added citrus depth.
Leftovers can be chilled and enjoyed cold the next day.

Nutrition

Serving Size: 1 bowl
Calories: 443
Sugar: 13g
Sodium: 553mg
Fat: 2g
Saturated Fat: 0.4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 91g
Fiber: 7g
Protein: 16g
Cholesterol: 0mg

Find it online: https://www.flavourrecipe.com/summer-tagliolini-pasta-recipe/