Tagliatelle con Verdure. Vegan. Gluten Free Option

Tagliatelle con Verdure

For this month’s Suma Blogger’s Network entry, I’d like to share one of my favourite quick ‘n’ easy evening meals. I’ve used the Italian name for this dish ‘Tagliatelle con Verdure’ as the English equivalent ‘Ribbon Pasta with Green Vegetables’ just sounds far too plain and boring for such a beautiful dish.

For me, Tagliatelle con Verdure is the perfect pasta dish for this time of year. It’s much lighter than cheesy or cream-based pastas, and the addition of peas and tender green leaves make it taste fresh and Spring-like.

Tagliatelle con Verdure

This dish also happens to be incredibly simple and quick to make. It’s ready in just 20 minutes, and there’s very little prep or chopping involved. It’s perfect for busy week day nights, but also for weekends when you want to prepare something quick for friends and family.

Tagliatelle con Verdure

I always use wholegrain pasta as it contains more vitamins and minerals than white pasta (plus my family prefers the coarser texture and nuttier flavour of the wholegrain varieties). At the moment, the health food shops in the UK stock a much wider selection of wholegrain pastas compared to the supermarkets. Pastas made from ancient grains like spelt and kamut are amongst my favourites. For a gluten-free option, ribbon pastas made from maize are available (like this one from Le Veneziane).

In today’s recipe, I used organic whole wheat tagliatelle from one of my favourite pasta companies – la BIO IDEA – which produces its pasta using traditional methods dating back to 1911.

La Bio Idea Tagliatelle

I often keep jars of antipasti in the fridge, as they’re great for throwing into pasta dishes, salads and sandwiches. I especially love the jars of sun-dried tomatoes packed in herb-infused olive oil.  The oil is great for loosening up pasta ribbons, as well as adding extra flavour.

Pea shoots are currently in season here in the UK and I adore their fresh pea flavour and tender texture. If you can’t get hold of pea shoots, baby spinach or rocket (arugula) would make good substitutes.

Pea Shoots

 

Tagliatelle con Verdure

If you make this recipe, I’d love to hear your feedback Do leave me a comment below or post a photo on my Facebook or Twitter pages. Hearing from readers always makes me smile xx

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What’s your favourite Spring-time dish?

8 thoughts on “Tagliatelle con Verdure. Vegan. Gluten Free Option

  1. Looks delicious! I do enjoy pasta when the sauce isn’t too overwhelming – clearly this wouldn’t be a problem with this dish! I buy sun-dried tomatoes that are vacuum packed without oil and rehydrate them in boiling water. I hope the water will help keep the pasta moist as the oil-soaked tomatoes do 🙂

    1. I’m pretty sure the water would keep the pasta moist. Or you could simply pour a bit of the drained pasta water back into the pasta to keep it from sticking together (like chefs recommend). Since my olive oil from the sun-dried tomato jar is herb-infused, I’d recommend adding more Italian herbs to the pasta dish to crank up the flavour. Lots of freshly ground pepper too and a pinch of sea salt too 😉 xx

  2. Sharon, this looks so tasty and colourful! I usually buy the vacuum packed ones too but I have a couple of jars of the oil soaked ones in the cupboard – I might just try this recipe with one of them 🙂 I like the fact that you’ve used the oil from the jar, such a great idea!

    1. Pea shoots are fab aren’t they? I love them in Spring/Summer pasta dishes as they add such a fresh light flavour.
      So glad you enjoy the Bio Idea pasta too 🙂

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