Lemon Zucchini Pappardelle
Serves 4
20 mins prep
20 mins cook
0 mins total
A light and elegant spring pasta with silky pappardelle, tender zucchini ribbons, blanched lemon peel, and a touch of cream finished with Parmigiano.
0 servings
Bring a large pot of salted water to a boil. Bring a second small pot of water to a boil for the lemon peel.
Peel the lemon, avoiding the white pith, then slice into thin strips. Blanch for 2 to 3 minutes, transfer to ice water, then drain and pat dry.
Shave the zucchini into ribbons using a vegetable peeler, stopping at the seedy core and rotating as you go.
Toss the zucchini ribbons with olive oil, salt, and black pepper.
Heat olive oil in a large sauté pan over medium heat. Cook the zucchini for 2 to 3 minutes until just tender, then remove and set aside.
In the same pan, melt the butter. Add the shallot and cook until soft, then add the garlic and cook until fragrant.
Add a splash of pasta water and the heavy cream. Let simmer for 1 to 2 minutes.
Cook the pappardelle until just shy of al dente, then transfer directly into the pan.
Add the zucchini back in and toss over medium heat, adding pasta water as needed until glossy.
Remove from heat and add the Parmigiano, lemon juice, and lemon peel. Toss until smooth.
Taste and adjust seasoning, then serve immediately.
