Zucchini Pappardelle Recipe From Field To Feast

Ingredients

• 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.