This is a perfect light and fresh summer pasta, using the best of the season's ingredients. It's a great, easy way to use up any zucchini glut. There's barely any work involved, just chop some zucchini and tomatoes, put them to roast in the oven, put the pasta on and that's pretty much it. —thefoodcollective
zest of half lemon
handful of parsley
In This Recipe
Preheat oven to 200C.
Slice the courgettes, coat both sides with olive oil. Halve the tomatoes. Place on a baking sheet and roast in the oven for 15mins.
Bring a pan of water to boil, add the tagliatelli, lower to a simmer and cook for 10 mins.
Once the pasta is cooked, drain. Add the olive oil, lemon zest, a squeeze of lemon juice and mix well.
Add the roasted courgettes, tomatoes, feta, parsley and a pinch of salt and pepper. Serve and enjoy!