Pappardelle With Vegetable Ribbons Recipe

Step by Step Method

Step 1

Cook pasta according to package directions, omitting salt and fat.

Step 2

While pasta cooks, using a vegetable peeler, shave long ribbons from the carrots and zucchini to equal 2 cups each. Just before draining the pasta, add the carrot ribbons, and stir 30 seconds. Drain pasta mixture and place in a large bowl with zucchini ribbons, tomatoes, lemon zest and juice, olive oil, salt and pepper. Toss.

Step 3

Divide mixture among 4 plates; toss with torn burrata, pistachios, and parsley.

Tips

No special items needed.

This was wonderful. There are so many great flavors going on in this recipe, and they all blend together to create a tasty and filling dish. My husband used my cherry tomatoes to make a lunch salad yesterday which I didn't realize until setting out to make this dish. So, in a pinch, I had to use a fresh tomato which I diced into cherry tomato size chunks. The tomato, zucchini and carrot ribbons add a lovely splash of color against the pasta, and the lemon zest surprisingly added a refreshing tone to this dish. The pistachios added a nice contrast in texture, but next time I wouldn't worry too much if I didn't have pistachios on hand. None of the stores in town had burrata cheese, so I used mozzarella (which Food Network listed as a substitute). I served the pasta dish with Italian Drunken Broccoli spears, and all in all it was a great lunch. Thank you for sharing your recipe, ellie. We enjoyed this great pasta dish!