I’ve always dreaded summer-the scorching sun and relentless heat made it hard for me to enjoy anything, especially food. Most days, I had no appetite at all. That was until a colleague confidently recommended lemon tagliolini or tagliolini al limone, saying, “This dish will change your mind!”
I was doubtful, but with just a 15-minute prep time, I figured, why not? And that's the story of how lemon tagliolini saved my summer. In fact, it now made its way to my all-time favorite dishes. Its light, refreshing taste, and bright citrusy flavor feels like a cool breeze on a hot day, instantly lifting my mood and easing the summer heat. It's absolutely divine!
You may also like: Campanelle Pasta Recipe
Lemon Tagliolini Recipe
For 4 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients:
- 400g tagliolini
- 40g butter
- 4 lemons (zested and juiced)
- 10g flour (about 1 tablespoon; all-purpose or 00 flour)
- 50g grated Pecorino Romano cheese, plus more for serving
Steps:
Cook the Tagliolini:
- Bring a large pot of salted water to a boil.
- Add the tagliolini and cook according to package instructions until al dente, typically about 3-4 minutes.
- Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Prepare the Lemon Sauce:
- In a large skillet, melt the butter over medium heat.
- Add the flour and whisk for about 1 minute until it forms a paste (roux).
- Slowly add the reserved pasta water, whisking continuously to prevent lumps.
- Stir in the lemon zest and juice, and cook for an additional 2-3 minutes until the sauce thickens slightly.
Combine and Serve:
- Add the cooked tagliolini to the skillet, tossing to coat in the lemon sauce.
- Mix in the grated Pecorino Romano cheese, and adjust seasoning with salt and pepper to taste.
- Serve immediately, garnished with extra Pecorino Romano and additional lemon zest if desired.
Notes:
- Use Fresh Ingredients: Opt for fresh lemons and high-quality pasta. Freshly zested lemons enhance flavor, while fresh tagliolini delivers the best texture.
- Pasta Cooking Tips: Cook the pasta until al dente, reserving some pasta water to adjust the sauce's consistency if needed. This helps achieve a creamy texture without overcooking the pasta.
- Garnish for Flavor: Top the dish with extra grated Pecorino Romano cheese, freshly cracked black pepper, and fresh herbs like parsley or basil for an added burst of flavor and visual appeal.
Nutrition Facts (per serving):
- Calories: 360
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
Ways to Upgrade Your Lemon Tagliolini Pasta Recipe
- Sauté them with garlic and olive oil, then toss with the tagliolini before adding the lemon sauce.
- Top the lemon tagliolini with grilled or baked salmon for a fresh, wholesome combination that pairs perfectly with the lemony brightness of the pasta.
- You can also toss in fresh spinach or arugula for added nutrition and a burst of freshness. These greens complement the citrus flavor and provide a vibrant contrast to the creamy lemon sauce.
And that’s how to make tagliolini pasta! Simple and effortless, right? This dish pairs beautifully with a crisp white wine, making it the perfect choice for a light, refreshing summer lunch. Its bright, zesty flavors capture the essence of the season, adding a fresh burst of energy to your table. Enjoy every bite!
For more cooking inspiration, follow Tales Of A Kitchen, where every dish is a culinary delight waiting to be discovered!
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Hang onto Summer with this Fresh Lemon Tagliolini Recipe
Description
Beat the summer heat with the light and refreshing sweet-tart flavor of the iconic lemon tagliolini. Bring this dish to your table with Tales Of A Kitchen!
Ingredients
- 400g tagliolini
- 40g butter
- 4 lemons (zested and juiced)
- 10g flour (about 1 tablespoon; all-purpose or 00 flour)
- 50g grated Pecorino Romano cheese, plus more for serving
Instructions
Cook the Tagliolini:
- Bring a large pot of salted water to a boil.
- Add the tagliolini and cook according to package instructions until al dente, typically about 3-4 minutes.
- Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the Lemon Sauce:
- In a large skillet, melt the butter over medium heat.
- Add the flour and whisk for about 1 minute until it forms a paste (roux).
- Slowly add the reserved pasta water, whisking continuously to prevent lumps.
- Stir in the lemon zest and juice, and cook for an additional 2-3 minutes until the sauce thickens slightly.
- Combine and Serve:
- Add the cooked tagliolini to the skillet, tossing to coat in the lemon sauce.
- Mix in the grated Pecorino Romano cheese, and adjust seasoning with salt and pepper to taste.
- Serve immediately, garnished with extra Pecorino Romano and additional lemon zest if desired.
Notes
- Use Fresh Ingredients: Opt for fresh lemons and high-quality pasta. Freshly zested lemons enhance flavor, while fresh tagliolini delivers the best texture.
- Pasta Cooking Tips: Cook the pasta until al dente, reserving some pasta water to adjust the sauce's consistency if needed. This helps achieve a creamy texture without overcooking the pasta.
- Garnish for Flavor: Top the dish with extra grated Pecorino Romano cheese, freshly cracked black pepper, and fresh herbs like parsley or basil for an added burst of flavor and visual appeal.
Nutrition
- Calories: 360
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
