Silky Pappardelle w/Zucchini Ribbons

By brenie_shydee

Ingredients

• 4 baby zucchini (about 1 pound)
• 3/4 teaspoon kosher salt, divided
• 3 (1-pint) packages cherry tomatoes
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 8 ounces uncooked pappardelle
• 6 tablespoons crème fraîche
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons minced fresh chives
• 2 teaspoons chopped fresh thyme

Preparation

Step 1

1. Preheat broiler to high.

2. Shave zucchini into thin strips using a vegetable peeler; toss with 1/4 teaspoon salt in a medium bowl.

3. Combine tomatoes and 1 1/2 teaspoons oil in a large bowl. Arrange tomatoes in a single layer on a foil-lined baking sheet; broil 10 minutes or until blistered. Reserve juices.

4. Cook pasta according to package directions until almost al dente, omitting salt and fat; drain, reserving 1/2 cup cooking liquid.

5. Heat a large skillet over medium-high heat. Add reserved cooking liquid; bring to a boil. Add pasta, tomatoes, and tomato juices; cook 2 minutes or until slightly thickened. Remove from heat. Stir in remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, crème fraîche, and herbs. Divide pasta mixture among 4 bowls; top with zucchini.