With the weather still being at an awkward in-between stage of not being warm enough to wear shorts but not cold enough to continue wearing a jacket, our palates are in a period of transition as well. Our Feta and Asparagus Tagliatelle recipe brings bold flavours to your plate without being too heavy and maintains a freshness throughout the dish, the perfect dish to welcome warmer, summer weather.
Enjoying what you are eating doesn’t have to stop! There are a lot of ways to cook great tasting meals that are good for your health and will live up to those New Year’s resolutions you made only a few months ago.
For our Feta and Asparagus Tagliatelle recipe, you have the healthy option of replacing the pasta with zucchini noodles made with our thinkkitchen vegetable slicer. This option puts a healthy twist on this delicious pasta dish and it is easy to do! To swap in the zucchini, all you have to do is slice it into fine ribbons and cook it for 5 minutes with some oil, pepper, and salt in a skillet. And, what’s more, is that it actually takes less time than boiling water and cooking pasta!
However, if you’re looking for a different kind of challenge, try making your own fresh pasta using our Remy Olivier Scarlet pasta machine. Not only does it look impressive to have a beautiful pasta machine on your countertop, but it also makes making fresh pasta much less intimidating than you would imagine!
So, put your mind at ease and give this Feta and Asparagus Tagliatelle recipe a try! There are so many easy healthy eating options available to you!
Ingredients:
- 20 Asparagus, trimmed
- 1/3 cup of olive oil
- ¾ pound of tagliatelle OR sliced zucchini
- 1 onion, chopped
- 1 garlic clove, diced
- ½ cup chicken broth
- 1 ½ cup fresh feta cheese, crumbled
- 1 ½ cups of olives, halved
- ¼ cup fresh oregano, chopped
- 1 teaspoon crushed dried thyme
- ½ cup parmesan, grated
Preparation:
- Move an oven rack to the highest position and set the oven to broil.
- Place the asparagus on a sheet pan. Drizzle with oil. Season with salt and pepper. Broil for about 5 minutes until tender but still firm. Remove from the oven and cut the asparagus, at 45-degree angles using a chef knife. Set aside.
- Cook tagliatelle in salted boiling water until al dente. Drain.
OR
Use your thinkkitchen vegetable slicer and place your zucchini. Turn the handle while pushing knob downwards to cut it into thin slices. Next, heat olive oil in a cast iron skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add ¼ cup of water and cook for about 5 minutes until zucchini is softened. Drain. - In your frypan, soften the onion and garlic for 4 to 5 minutes in oil. Do not let brown.
- Add the feta, olives, oregano and chicken broth into the frypan. Stir in the pasta, or zucchini noodles, and asparagus. Continue to stir until warm throughout. Season with thyme, salt & pepper to taste.
- Serve in our Leah Pasta Bowls, sprinkle with freshly grated Parmesan cheese, and enjoy!
Here to give you new ideas for eating clean and healthy all year round,
