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)
Yield: 2 servings
Cook 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.