Inspired by Mediterranean cuisine, this dish of zucchini and carrot tagliatelle enhanced with orange-infused olive oil combines simplicity, freshness, and originality. Light and colorful, it highlights seasonal vegetables cut into fine ribbons, offering a healthy alternative to traditional pasta. Delicately flavored with citrus, this refined recipe is ideal for a summer meal—just as delicious as it is nutritious.
Ingredients for our zucchini and carrot tagliatelle with orange olive oil (serves 4)
For the vegetable tagliatelle:
- 6 carrots
- 2 zucchinis
- 2 garlic cloves
- 2 tbsp of Picholine monovarietal olive oil
- Fresh parsley
- 20 g of cashew nuts
- Salt, pepper
For the orange-infused olive oil:
- 1 organic orange
- 20 cl of monovarietal olive oil
Preparation
The day before: prepare the orange-infused olive oil
Wash the orange, then peel large strips of zest using a vegetable peeler. Gently warm the olive oil (about 30°C / 86°F), then place the zest into an airtight container with the oil. Let it infuse at room temperature for 24 hours. This fragrant oil will beautifully enhance carrots, fish fillets, or even a fennel salad.
On the day: prepare the vegetable tagliatelle
Wash and peel the carrots and zucchinis. Rinse thoroughly.
Using a vegetable peeler or mandoline, slice them into fine tagliatelle ribbons.
In a wok or large skillet, heat a drizzle of olive oil with a crushed garlic clove. Add the vegetable tagliatelle, cover, and sauté gently over low heat, stirring occasionally, until tender.
Just before serving, sprinkle with freshly chopped parsley and crushed cashew nuts. Finish with a generous drizzle of your orange-infused olive oil.
Enjoy as a side dish with roasted fish, grilled poultry fillets, or simply with whole grain rice for a tasty vegetarian option.