Prep Time 10min Cook Time 10min
This pasta dish isn't just pretty, it's also economical and delicious as well. Veggie ribbons are an easy an inexpensive way to add color and flavor to this extra long pasta.
by Anne Coleman
What you'll need
- 1 medium zucchini
- 1 medium summer squash
- 1 large carrot
- 8 ounces pappardelle
- 2 Tablespoons extra virgin olive oil
- 2 large cloves garlic, minced
- Zest of 1 lemon
- 1/2 cup Italian flat leaf parsley, chopped
- 1/2 cup shredded Parmesan cheese
- 1/2 cup chopped walnuts
- Salt to taste
Notes:
Yields 6 servings
How to make it
- Heat a large pot of water and salt to boiling - 4 quarts of water to 1 Tablespoon salt.
- Wash vegetables and dry well. Using a vegetable peeler, run it slowly down the length of each vegetable, making ribbons of each.
- Stir together olive oil, garlic and lemon zest in a large serving bowl. Set aside.
- Cook pappardelle in boiling salted water according to package directions. During the last 2 minutes of cooking, add the vegetable ribbons.
- Drain pasta and veggies and add to bowl with oil, garlic and zest. Toss well and stir in parsley, walnuts and Parmesan. Add salt to taste and serve hot.
