ZUCCHINI PAPPARDELLE WITH TOMATOES AND FETA

Time: 30 minutes

ZUCCHINI PAPPARDELLE WITH TOMATOES AND FETA
ZUCCHINI PAPPARDELLE WITH TOMATOES AND FETA

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tbls extra virgin olive oil

  • 2

    tbls fresh lemon juice

  • 1

    tsp Dijor mustard

  • 1/2

    tsp honey

  • 1/2

    tsp finely grated lemon zest

  • salt and freshly ground black pepper

  • 4

    (1/2 lb. zucchini or 2 zucchini and 2 yellow squash

  • 1

    garlic clove, minced

  • 1

    tsp coarsely chopped thyme

  • 1/2

    tsp coarsely chopped rosemary

  • 1/4

    tsp crushed red pepper

  • 20

    cherry or grape tomatoes, halved

  • 6

    oz. feta cheese, prefeerably french, cut inot small dice (1 cup)

  • 3

    ounces pitted calamataa olives, chopped (1/2 cup)

  • 3

    oz. pitted calamata olives, chopped (1/2 cup)

Directions

1. Preheat the broiler. In a small bowl, mix 2 tbls of the olive oil with the lemon juice, mustard, honey and lemon zest and season the dressing with salt and pepper 2. Using a mandoline,m slice the zucchini lengthwise into 1/8” thick “pappardelle”.turning the zucchini and slicing on 4 sides only until the seeds in the central portion are reached; discard the zucchini centers. 3. In a small bowl, combine the garlic with the thyme, rosemary,, crushed red pepper and the remaining 1tbls of olive oil. Spread the zucchini slices on a large rimmed baking sheet and brush them with the garlic and herb oil. Broil for about 3 min. Or until the zucchini is browned on top. 4. Spread the cherry tomatoes on another baking sheet and broil for about 1 min. Or until they are lightly browned on top. 5. Add the tomatoes to the zucchini and drizzle with the mustard dressing. Toss the vegetables well and transfer to plate or a platter. Top with the feta and olives and serve.

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