Zucchini Pappardelle

Zucchini Pappardelle 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

Photo by blum099

  • Prep Time


  • Total Time


  • Servings




  • 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


DIRECTIONS 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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