Summer Pasta with Zucchini and Tomatoes
(10 votes, average: 3.60 out of 5)
Loading...Thin Pappardelle pasta tossed with thin strips of sautéd zucchini, grape tomatoes and fresh garlic. Finished with fresh basil, parsley and Parmesan.
Ingredients
- 1/2 Package Thin Pappardelle Pasta (like Cipriani)
- 2 medium Zucchinis, sliced into ribbons with a vegetable peeler
- 1 Package Grape or Cherry Tomatoes, sliced in half lengthwise
- 1-2 tbsp. Olive Oil
- Kosher Salt and Fresh Cracked Black Pepper, to taste
- 8-10 small Cloves of Garlic, Minced or pressed through a garlic press
- 1 tsp. Fresh Rosemary, chopped
- 8-10 large Basil Leaves, torn or rough chopped, for garnish
- Drizzle of Olive Oil, for garnish
- Chopped Flat Leaf Parsley, for garnish
- Flaky Sea Salt, for garnish
Instructions
Bring a large pot of water to boil with a few pinches of Kosher salt.
Meanwhile, Add 1-2 tablespoons of olive oil to a large pot or dutch oven. Toss in the zucchini and cook over medium heat until the zucchini strips soften slightly.
Season with a pinch of Kosher salt and add the tomatoes.
Cook while stirring until the zucchini turns slightly translucent and add the garlic. Season with another pinch of Kosher salt add some fresh cracked black pepper.
When the garlic becomes fragrant turn off the heat. Add the pasta to the boiling water and cook according to package directions for al dente. Cipriani Pappardelle cooks in 4 minutes. Scoop one cup of pasta water to reserve for later and drain the pasta.
Immediately add the hot pasta to the pot with the veggies. Pour in about 3 tablespoons of the reserved pasta water to keep the pasta from sticking to itself and to help incorporate the veggies and loosen up the mixture.
Gently stir to incorporate the veggies into the pasta. Add some chopped fresh rosemary.
Use kitchen tongs to portion into shallow bowls and top with shaved Parmesan cheese, fresh basil leaves, chopped parsley.
Add another couple cranks of fresh cracked black pepper, a drizzle of olive oil and some flaky sea salt.