Sunday, September 21, 2014
Pappardelle with zucchini noodles
- 4 baby zucchini (about 1 pound)
- 3/4 teaspoon kosher salt, divided
- 3 (1-pint) packages cherry tomatoes $
- 1 1/2 tablespoons extra-virgin olive oil, divided $
- 8 ounces uncooked pappardelle
- 6 tablespoons crème fraîche
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons minced fresh chives
- 2 teaspoons chopped fresh thyme
Preparation
- 1. Preheat broiler to high.
- 2. Shave zucchini into thin strips using a vegetable peeler; toss with 1/4 teaspoon salt in a medium bowl.
- 3. Combine tomatoes and 1 1/2 teaspoons oil in a large bowl. Arrange tomatoes in a single layer on a foil-lined baking sheet; broil 10 minutes or until blistered. Reserve juices.
- 4. Cook pasta according to package directions until almost al dente, omitting salt and fat; drain, reserving 1/2 cup cooking liquid.
- 5. Heat a large skillet over medium-high heat. Add reserved cooking liquid; bring to a boil. Add pasta, tomatoes, and tomato juices; cook 2 minutes or until slightly thickened. Remove from heat. Stir in remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, crème fraîche, and herbs. Divide pasta mixture among 4 bowls; top with zucchini.
# posted by Chelsea @ 12:26 PM 
