Pappardelle With Zucchini And Lemon
This delightful zucchini ricotta pasta is a dish bursting with fresh flavors and creamy textures. Sautéed zucchini combines with a rich and tangy ricotta sauce, all tossed with perfectly cooked pappardelle noodles. Finished with a generous sprinkle of pecorino or Parmigiano-Reggiano cheese, each bite is a harmonious blend of comfort and sophistication.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 1 shallot, minced
- 2 zucchini, halved lengthwise and thinly sliced
- 1/2 tsp. plus 2 Tbs. salt
- 3/4 cup fresh ricotta cheese
- Finely grated zest of 1 lemon
- 1 lb. pappardelle or wide egg noodles
- 1/2 cup grated pecorino or Parmigiano-Reggiano cheese
Instructions
- <b>Make the sauce</b>
- Bring a large pot of water to a boil over high heat.
- In a fry pan over medium-high heat, warm the olive oil. Add the shallot and saut&#233; until translucent, about 2 minutes. Add the zucchini and the 1/2 tsp. salt and cook, stirring occasionally, until the zucchini is tender-crisp, 4 to 5 minutes. Remove from the heat and stir in the ricotta and lemon zest.
- <b>Cook the pasta</b>
- Meanwhile, add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente (tender but firm to the bite), according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce and toss to combine. Add as much of the cooking water as needed to loosen the sauce.
- Divide the pasta among warmed bowls and serve immediately, passing the pecorino cheese at the table. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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