Tagliatelle Recipes for Every Season: From Spring to Winter

Tagliatelle is a type of pasta that hails from Italy. It’s famous among pasta lovers because of its ribbon-like shape and versatility in pairing with different sauces. Further, making tagliatelle is quite simple, even when preparing it from scratch. This thin, ribbon-like pasta requires a blend of semolina flour or all-purpose flour and eggs to give depth to it.

Moreover, each season brings its unique flavours, so why not try different recipes that suit the changing seasons? Whether the climate is pleasant enough to enjoy a barbecue or one is cuddled up inside, there is nothing like pasta. Therefore, it’s not the time to freeze on a single pasta recipe, you’ve got several, plenty of them to try new ones!

Tagliatelle Recipe for Spring Season

The first recipe is “Lemon and Asparagus Tagliatelle”, which is perfect for the spring season due to its light and refreshing flavors complementing the season's vibrant produce.

Ingredients:

200g tagliatelle

1 bunch of asparagus, trimmed and chopped

2 cloves of garlic, minced

Zest and juice of 1 lemon

3 tbsp olive oil

Fresh parsley, chopped

Salt and pepper to taste

Instructions:

Cook tagliatelle just until still firm, drain it and put aside. In a pan, heat olive oil and sauté garlic before adding the asparagus to it; cook for at least 5 minutes. Later, deglaze with lemon juice and zest and season with salt and pepper. After a few minutes, add the tagliatelle and mix well. Remember to garnish with parsley in the end. This is a very light and somewhat zesty dish, so it will suit the warm days of spring very well.

Tagliatelle Recipe for Summer Season

The next recipe “ Cherry Tomatoes and Basil” is for your summer cravings.

Ingredients:

200g tagliatelle

2 cups cherry tomatoes, halved

2 tbsp olive oil

2 cloves garlic, minced

Fresh basil leaves

Grated Parmesan cheese

Salt and pepper (according to taste)

Instructions:

Cook tagliatelle to tenderness of al dente. Drain and set aside.

Then heat olive oil and fry the garlic until golden brown. After that add cherry tomatoes and cook them until they are a little bit soft.

Add the cooked pasta, the tagliatelle and mix lightly.

Top it with Parmesan, fresh basil and then season with some salt and pepper.

Tagliatelle Recipe for Autumn Season

Autumn effectively provides a warmth, comfort feeling, and we are eager to present a lovely recipe with the name “Creamy Mushroom and Sage Tagliatelle.” Sage and mushrooms are both particularly popular in the fall and here’s a way to make this meal in autumn season:

Ingredients:

200g tagliatelle

250g mixed mushrooms, sliced

2 tbsp butter

2 cloves garlic, minced

1 cup heavy cream

1 tsp fresh sage, chopped

Salt and pepper

Instructions:

Cook tagliatelle that has a firm texture but is tender.

Set aside ½ cup of the pasta water to use later. Heat butter and fry the garlic with mushrooms until the mushrooms turn golden brown.

Pour in the heavy cream and minced sage; the sauce will thicken a bit more when cooled.

Add the cooked tagliatelle and, if needed, a bit of the pasta water which has been set aside earlier.

Add salt and black pepper, and then serve the dish hot.

Tagliatelle Recipe for Winter Season

The cosiest of all seasons, the cold winter calls for warm, hearty meals. Thus, try the all-time favourite “Slow-Cooked Beef Ragu Tagliatelle.” It’s a dish that you can’t resist.

Ingredients:

200g tagliatelle

500g beef chuck, diced

1 onion, finely chopped

2 cloves garlic, minced

1 can (400g) crushed tomatoes

1 cup beef stock

1 tbsp tomato paste

1 tsp dried thyme

2 tbsp olive oil

Grated Parmesan cheese for serving

Instructions:

In a large pot, heat olive oil and cook beef on high heat, ensuring all sides are brown.

In the same pot, cook onions and garlic until the onions are translucent. Add tomato paste, thyme and crushed tomatoes into it.

Stir the beef back into the pot and then pour the stock and cook for 2-3 hours until the meat is tender and the gravy thick.

Cook tagliatelle and after that mix them with the ragu. Spoon the toad out of the top and garnish with Parmesan cheese before serving it warm.

Choose Eat Water's Konjac Tagliatelle

Eat Water, one of the largest producers of konjac-based products," offers one of the best low fat ready meals, including tagliatelle. It is made from konjac flour and is calorie-free, free from gluten, and ideal for those who want to eat tasty foods while remaining healthy. Whether it is a light spring dinner or a warm and fulfilling winter meal, konjac-made tagliatelle might be on your list for every year.

Conclusion

What season it is doesn't matter when you know what quality ingredients you are using to make your favourite delicious recipe. Especially if you're on a diet, having regular tagliatelle made of white or refined flour can be harmful. Thus, for healthy, low fat ready meals, check out Eat Water's range of konjac pasta and make your meals delicious without thinking of the harmful ingredients that affect your health.