It’s the ideal dish for spring: really simple and tasty, that can be prepared in many variations.Here’s the recipe with pappardelle seasoned with zucchini cooked in oil, garlic and parsley, with grated parmigiano and a pinch of black pepper. From a nutritional point of view it replaces a full meal. It has a bit of everything we need: vegetables, carbs, proteins and high-quality fat.photos by coco zordan
Jump to Recipe
Pappardelle Pasta with Zucchini, Garlic and Italian Parsley
cakeThe Recipe
Servings
4-5
Prep time
10 min.
Cooking time
20 min.
Print
Ingredients
pappardelle pasta 1 box (1 lb)
zucchini 1 lb. or 4 medium zucchini
garlic 2 cloves
parmigiano cheese 1 cup
or salty ricotta 1 cup
XVOO 1/3 cup
salt 1/4 c for the water
black pepper
or peperoncino (hot pepper)
italian parsley (or basil) 1/2 cup
Directions
in a big pot put water to boil and add salt.
in the meantime chop parsley (also basil can work fine)
put a skillet on medium add XVOO and garlic
add the previously cut zucchini and cook till soft (about 15 ‘)
when almost done add parsley, stir, cook for 1-2′
add pasta to water and boil a couple of minutes less than suggested by the box
add pasta “al dente” to zucchini and mix directly in the skillet
serve still hot with some freshly-grated cheese on top (parmigiano, grated salted ricotta or pecorino)
