Zucchini Pappardelle

To learn more about this recipe, read the related story, "More Than Oranges," in Tasting Table's Miami edition. 

Recipe adapted from "Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans" by Pam Brandon, Katie Farmand and Heather McPherson (University Press of Florida)

Zucchini Pappardelle
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Zucchini pappardelle recipe from the new cookbook, Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans
Servings
2
servings
Ingredients
  • ½ teaspoon kosher salt, plus extra for cooking pasta
  • 6 ounces dried or fresh pappardelle
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 lemon, zested and juiced
  • 1 pint cherry tomatoes, halved
  • 1 medium zucchini, shaved with a vegetable peeler into long, thin ribbons
  • ½ cup coarsely chopped fresh basil leaves
  • Freshly ground black pepper
  • Freshly grated or shaved Parmigiano-Reggiano, for serving
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Directions
  1. In a large pot of boiling, salted water, cook the pappardelle according to the package instructions until al dente. Drain, turn out into a large bowl and toss with 2 tablespoons olive oil.
  2. In a large skillet set over medium heat, add the remaining 2 tablespoons olive oil along with the garlic, red pepper flakes and lemon zest. Cook, stirring often, until fragrant, about 1 minute. Stir in the tomatoes and zucchini ribbons and cook until warm, about 1 minute. Add the cooked pasta, lemon juice, basil and remaining ½ teaspoon salt, and season with ground black pepper. Divide between 2 bowls, sprinkle with some Parmigiano-Reggiano and serve.
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