Spring Vegetable Tagliatelle with Lemon Cream
Fresh seasonal vegetables simmered in a bright lemon-tarragon cream sauce over tender pasta. This italian-inspired pasta ready in about 30 minutes pairs tagliatelle, olive oil, medium, thinly sliced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz tagliatelle
- 2 tbsp olive oil
- 1 medium, thinly sliced zucchini
- 1 cup, halved cherry tomatoes
- 3 tbsp, finely chopped fresh tarragon
- 1/2 cup heavy cream
- 3 tbsp lemon juice
- 1/4 cup, grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring 4 quarts of water to a rolling boil in a large pot. Add 12 oz tagliatelle and 1 tbsp salt, then cook for 8 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced zucchini and cook for 4 minutes until tender but still holding shape, then add 1 cup halved cherry tomatoes and cook for 2 more minutes until they begin to soften.
- Step 3: Stir in 3 tbsp finely chopped fresh tarragon, 1/2 cup heavy cream, 3 tbsp lemon juice, 1/4 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently for 3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Step 4: Add the drained tagliatelle and 1/4 cup reserved pasta water to the skillet, tossing vigorously for 1 minute until the pasta is evenly coated and the sauce clings to each strand.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable Tagliatelle with Lemon Cream take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spring Vegetable Tagliatelle with Lemon Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tagliatelle from drying out.
Can I substitute ingredients in Spring Vegetable Tagliatelle with Lemon Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Vegetable Tagliatelle with Lemon Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spring Vegetable Tagliatelle with Lemon Cream?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
