Silky Pappardelle w/Zucchini Ribbons

Silky Pappardelle w/Zucchini Ribbons
Silky Pappardelle w/Zucchini Ribbons

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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