Best 7 Pappardelle Of Zucchini Recipes

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Pappardelle of Zucchini is a delectable dish that captivates taste buds with its medley of textures and flavors. Whether you're seeking a delightful vegetarian entree, an inventive side dish to accompany your favorite proteins, or a light and refreshing meal, Pappardelle of Zucchini offers a versatile culinary experience that caters to any occasion.

Let's cook with our recipes!

FARMERS' MARKET PAPPARDELLE



Farmers' Market Pappardelle image

Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.

Categories     Herb     Pasta     Vegetable     Vegetarian     Quick & Easy     Dinner     Lunch     Corn     Zucchini     Summer     Healthy     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 15

3 garlic cloves, minced
3 tablespoons Sherry vinegar or white wine vinegar
1/3 cup extra-virgin olive oil, plus more for drizzling
1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)
3 ears corn, shucked
1 1/2 pounds medium zucchini
8 to 9 ounces dried egg pappardelle or dried egg fettuccine
1/4 pound sugar snap peas, strings discarded and peas halved diagonally
1/2 cup thinly sliced red onion (optional)
1 cup small basil leaves, torn if large
1/2 cup mint leaves
1/3 cup snipped chives
Accompaniment: Shavings of Parmesan made with vegetable peeler
Special Equipment
A good vegetable peeler, preferably V- or U-shaped

Steps:

  • Bring a 6- to 8-quart pot of well-salted water to a boil.
  • Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
  • Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
  • While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
  • Cut corn from cobs; add corn to tomatoes.
  • Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
  • Add herbs and toss gently again.

CHICKEN BREASTS WITH ZUCCHINI PAPPARDELLE



Chicken Breasts with Zucchini Pappardelle image

Provided by Ian Knauer

Categories     Chicken     Sauté     Low Carb     Quick & Easy     Low Cal     Dinner     Zucchini     Healthy     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 pound zucchini, trimmed
2 garlic cloves
4 boneless chicken breast halves with skin (1 1/2 pounds)
1 tablespoon olive oil
2 tablespoons water
1 cup torn basil leaves
Equipment: an adjustable-blade slicer
Accompaniment: lemon wedges

Steps:

  • Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
  • Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.
  • Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.

PAPPARDELLE OF ZUCCHINI



Pappardelle of Zucchini image

A pasta dish without the pasta! This is taken from the Union Square Cafe's opening night menu in the Union Square Cafe Cookbook. Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb zucchini, washed, ends trimmed (2 medium)
1 lb yellow squash, washed, trimmed (2 medium)
2 tablespoons olive oil
2 tablespoons white wine
2 tablespoons minced garlic
1/2 teaspoon kosher salt
fresh ground black pepper
1/2 cup fresh basil, cut in thin ribbons
2 medium tomatoes, peeled, seeded, diced
2 cups tomato sauce
2 tablespoons heavy cream
1/4 cup parmesan cheese, finely grated

Steps:

  • Slice the zucchini and squash lengthwise into 1/8" strips on a mandoline.(If you don't have a mandoline, the backside of a spatula shaped cheese slicer works just as well). Be sure the slices are not stuck together.
  • Heat the olive oil over high heat in a large skillet.
  • Just before olive oil begins to smoke, add the cut squash and stir.
  • Keep stirring for 3-4 minutes, or until squash strips are barely wilted.
  • Add the white wine, garlic, salt and pepper.
  • Toss in the basil and tomatoes.
  • Stir in tomato sauce, heavy cream, and half of the Parmasen cheese.
  • Bring to a boil.
  • Serve immediately with the remaining Parmesan sprinkled over the top. Enjoy!

ZUCCHINI PAPPARDELLE WITH ROASTED TOMATO VINAIGRETTE, ARUGULA AND FETA CHEESE



Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons good quality balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
Big pinch gray salt
4 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
Freshly ground black pepper
4 1/2 pounds zucchini
2 cloves garlic, minced
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
1 teaspoon sweet smoked Spanish paprika
Cherry tomatoes (20 large or 40 small)
2 bunches arugula
1/2 cup crumbled feta, preferably French (about 3 ounces)
1/2 cup pitted and chopped kalamata olives (about 3 ounces)

Steps:

  • Preheat the broiler.
  • To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
  • Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
  • In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
  • Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
  • Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.

ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA



Zucchini Pappardelle with Pesto and Eggplant alla Norma image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

1 large eggplant
Salt
1 cup fresh mint leaves
1 1/2 cups fresh basil leaves
1/2 cup pine nuts, toasted
Pepper
4 cloves garlic
1 lemon, zested and juiced
1 lemon, zested and juiced
1/4 cup plus 3 tablespoons olive oil
1/2 cup freshly grated Parmigiano-Reggiano
3 firm small to medium zucchini
4 cups vegetable stock
1 teaspoon chile flakes
1 pint cherry tomatoes
1 cup crumbled ricotta salata

Steps:

  • Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
  • Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic. Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil. Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese.
  • Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
  • Place the vegetable stock and 2 cups water in deep skillet.
  • Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat. Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the chile flakes and remaining garlic. Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
  • Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto. Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve.
  • Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine.
  • Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.

SUMMER ZUCCHINI PASTA



Summer Zucchini Pasta image

I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 10 servings.

Number Of Ingredients 10

1 package (16 ounces) pappardelle or tagliatelle pasta
1/4 cup olive oil
2 small zucchini, cut into thin ribbons
2 small yellow summer squash, cut into thin ribbons
4 garlic cloves, thinly sliced
2 cans (14-1/2 ounces each) diced tomatoes with roasted garlic, undrained
1/3 cup loosely packed basil leaves, torn
1 tablespoon coarsely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.

Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

ZUCCHINI AND TUNA PAPPARDELLE



Zucchini and Tuna Pappardelle image

Think of this recipe as a roadmap - salmon or chicken work as well as the tuna, as does any shorter pasta. This recipe goes together quickly once you start cooking, so have everything ready to go. I do not recall where I got this recipe. I always use low-sodium broths.

Provided by duonyte

Categories     Tuna

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

3/4 lb dried pappardelle pasta
1 tablespoon butter
4 shallots, thinly sliced or 1/4 cup finely chopped red onion
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup dry white wine
1/2 cup chicken broth or 1/2 cup vegetable broth
2/3 cup heavy cream
1 cup frozen peas
1/2 cup grated parmesan cheese
2 (5 ounce) cans tuna, drained
1 lb zucchini, about 3
1/4 cup chopped chives (optional)
3 tablespoons lemon juice
2 tablespoons grated parmesan cheese
additional salt and pepper, to taste

Steps:

  • Cook pasta in salted water until al dente, 8 to 10 minutes.
  • Using a vegetable peeler, slice the zucchini into ribbons and set aside.
  • Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
  • Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
  • Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
  • Add the peas and cook 1 minute.
  • Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
  • Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
  • Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
  • Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.

Tips:

  • Use a mandoline or vegetable peeler to create long, thin strips of zucchini. This will help the pappardelle cook evenly and look more like traditional pasta.
  • Don't overcrowd the pan when cooking the zucchini. This will prevent the strips from sticking together and cooking evenly.
  • Cook the zucchini for just a few minutes, until it is tender but still has a slight crunch. Overcooking will make the zucchini mushy.
  • Be careful when flipping the zucchini. The strips can be delicate and easily break.
  • Serve the pappardelle immediately with your favorite sauce. It can be a simple tomato sauce, a creamy Alfredo sauce, or a pesto sauce.
  • Add some extra vegetables to the dish, such as sautéed mushrooms, onions, or bell peppers.
  • Garnish the pappardelle with fresh herbs, such as basil, parsley, or chives.

Conclusion:

Pappardelle of zucchini is a delicious and healthy alternative to traditional pasta. It is easy to make and can be served with a variety of sauces. This dish is perfect for a light lunch or dinner and is sure to please everyone at the table.

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