Burrata, Zucchini & Mint Pappardelle
Recipe: #44211
February 21, 2025
Categories: Side Dishes, Lasagna, Italian, Easter Mothers Day, Romantic Dinner, Vegetarian, Zucchini, more
"This makes for a lovely dish, that can be served on its own with some fresh crusty bread, or served with as a side to a main. I have also used sage as a substitute to the mint which also works well."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (195.9 g)
- Calories 263
- Total Fat - 18.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 12.2 mg
- Sodium - 276.3 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 3.1 g
- Sugars - 6.1 g
- Protein - 7.5 g
- Calcium - 139.8 mg
- Iron - 2 mg
- Vitamin C - 32.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 2 tablespoons oil in a large non-stick fry pan; add the spring onions, garlic, anchovies, pepper flakes (if using) and zucchini.
Step 2
Then season to taste and saute over a medium heat until zucchini is tender and fragrant.
Step 3
Cut the lasagne sheets into 2cm thick strips along the shortest edge to make short pappardelle & cook in salted boiling water until al dente, drain or according to suppliers cooking instructions.
Step 4
Immediately transfer pasta into the fry pan with sauce and toss over medium heat for 1 minute until glossy and silky then toss in mint and a grinding of black pepper.
Step 5
Arrange the pasta in a large serving dish, top with Burrata balls and drizzle with remaining oil.
Step 6
For serving at the table, break the Burrata and lightly toss the creamy mozzarella through, so as to coat the pasta and garnish with a small amount of Parmesan (if using).
Tips
No special items needed.
0 Reviews
You'll Also Love
