Lemon Zucchini Pappardelle
A light and elegant spring pasta with silky pappardelle, tender zucchini ribbons, blanched lemon peel, and a touch of cream finished with Parmigiano.
Servings: 4
Ingredients
- 1 lb pappardelle
- 2 medium zucchini
- 1 small shallot finely minced
- 3 garlic cloves thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp olive oil plus more for zucchini
- 1/4 cup heavy cream
- 1/2 cup finely grated Parmigiano
- 1 lemon peel julienned and blanched
- Juice of 1/2 to 1 lemon
- Kosher salt
- Freshly cracked black pepper
Instructions
- 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.
Nutrition
Calories: 623kcal | Carbohydrates: 89g | Protein: 23g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 301mg | Potassium: 629mg | Fiber: 6g | Sugar: 6g | Vitamin A: 780IU | Vitamin C: 33mg | Calcium: 230mg | Iron: 3mg
