Zucchini Papardelle

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Zucchini Papardelle

Yield 1

Author Lucy Tweed

Cook time

20 Min

Total time

20 Min

Ingredients

• 1 zucchini, finely sliced
• 2 tbsp olive oil
• 1 garlic clove, chopped
• 1 fresh chilli, finely sliced
• A handful of fresh basil leaves
• 100g fresh pappardelle pasta
• Salt, to taste
• Extra-virgin olive oil, for drizzling
• Red wine vinegar, for drizzling
• Pecorino cheese, grated

Instructions

1. Heat the olive oil in a pan over medium heat.
2. Add the finely sliced zucchini and cook until it develops into a lovely tan-brown colour on one side.
3. Add the chopped garlic, fresh chilli, and basil leaves to the pan. Toss to combine and continue cooking until aromatic.
4. Meanwhile, boil the fresh pappardelle pasta in heavily salted water according to the packet instructions until al dente.
5. Drain the pasta, reserving a little pasta water.
6. Add the cooked pasta to the pan with the zucchini mixture, tossing well to combine. Add a little reserved pasta water to emulsify the sauce.
7. Serve with an extra drizzle of extra-virgin olive oil, a splash of red wine vinegar, and a generous sprinkling of grated pecorino cheese.

Nutrition Facts

Calories

929

Fat

55 g

Sat. Fat

12 g

Carbs

83 g

Fiber

6 g

Net carbs

77 g

Sugar

9 g

Protein

27 g

Sodium

596 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Use a mandoline to slice the zucchini evenly and quickly.

Adjust the amount of chilli to your heat preference.

Fresh pasta cooks faster than dried pasta, so keep an eye on it to prevent overcooking.