Pappardelle With Vegetable Ribbons

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In

Recipe: #29681

June 08, 2018



"Recipe source: Cooking Light 5 Ingredients, 15 minutes (I don't think there is anything in this whole issue that has only 5 ingredients!)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (309 g)
  • Calories 443.1
  • Total Fat - 17.2 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 15.9 mg
  • Sodium - 945.9 mg
  • Total Carbohydrate - 61.9 g
  • Dietary Fiber - 11.3 g
  • Sugars - 7.2 g
  • Protein - 15.8 g
  • Calcium - 318.6 mg
  • Iron - 2 mg
  • Vitamin C - 51.9 mg
  • Thiamin - 0.3 mg

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 & Variations


No special items needed.

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