1 box of Monograno Matt Tagliatelle

1 box of Monograno Matt Tagliatelle

Fresh Green Beans

fresh green beans

3 small zucchini

We love a good Green Tagliatelle! Follow our recipe for a weeknight dinner dish perfect for a hot summer night.


20 to 30 minutes


Pasta cooking time


Serves 4 to 6


    • 1 box of Monograno Matt Tagliatelle
    • fresh green beans
    • fresh peas
    • 3 small zucchini
    • 1 clove of garlic
    • 4 tbs olive oil
    • salt
    • pepper
    • 1 cup of Greek yogurt


  1. Cut the head and tail of green beans and mince them.
  2. Heat the pan on medium heat and add the garlic clove and olive oil. Cook for 1 minute.
  3. Peel zucchini and add zucchini, peas and green beans to pan. Cook for 1-2 minutes.
  4. In a separate pot, bring Tagliatelle to boil in salted water. When they’ve reached “al dente” drain them, and add them to the heated pan with veggies.
  5. Take yogurt, 1 tbs olive oil and mix well.
  6. Pour the sauce in the pan and plate the pasta.
  7. Top it off with peas.