Recipes: Le Castagne’s Chef Michael DeLone’s Summertime Straw & Hay Tagliatelle Tangle

Le Castagne‘s Executive Chef Michael DeLone: I’m running a healthier version of the traditional ‘Straw and Hay’ fettuccine dish on our summer menu. This is a modern, summertime interpretation of a classic Italian dish with shaved strips of tender summer yellow squash (“straw”) and green zucchini (“hay”) against my homemade tagliatelle, garnished with a chiffonade of squash blossom. Enjoy!

Chef DeLone’s Summertime Straw & Hay Homemade Tagliatelle Tangle

Servings:  approximately 4


  • 1 large zucchini
  • 1 large yellow summer squash
  • 1 Tbs. extra-virgin olive oil
  • 10 oz. fresh tagliatelle
  • 1/2 cup grated Grana Padano
  • 1/2 cup heavy cream
  • 1 clove minced garlic
  • salt/pepper to taste
  • 2 squash blossoms to chiffonade and garnish


  1. Shave squashes into long strips with a vegetable peeler.
  2. Place strips in a colander over a bowl and lightly sprinkle with kosher salt.
  3. Reserve squash strips.
  4. Meanwhile in a separate, large pot of salted water, bring a generous amount of water to a boil over high heat.
  5. Cook the tagliatelle for 2-3 minutes until al dente.
  6. Add olive oil to large sauté pan over low heat.
  7. Drain the pasta and add pasta to sauté pan with the squash, cheese, cream and garlic. Gently toss until combined.
  8. Season to taste with salt and pepper.
  9. Garnish with squash blossoms and more cheese (if desired). Enjoy!


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