Zucchini Pappardelle Recipe From Field To Feast

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
Prep Time
Cook Time
Total time: 20 minutes
  • 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
  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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