Pappardelle with Summer-Squash Ribbons

Pappardelle with Summer-Squash Ribbons features the savory Italian flat pasta defined by its wide, rippling shape & paired with zucchini & summer squash.
Pappardelle with Summer-Squash Ribbons
Makes 8 servings
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  1. 4 quarts water, divided
  2. 11/2 teaspoons coarse salt, divided
  3. 1 (8-ounce) package pappardelle
  4. 2 tablespoons olive oil
  5. 2 medium zucchini
  6. 2 medium yellow squash
  7. 1/2 teaspoon ground black pepper
  8. Garnish: torn fresh basil and torn fresh oregano
  1. In a heavy-bottomed stockpot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt. Add pasta, and cook, uncovered, stirring occasionally, to desired degree of doneness, about 4 to 6 minutes. Drain, and toss with olive oil; set aside.
  2. Using a Y-shaped vegetable peeler, peel zucchini and yellow squash into ribbons. In the same stockpot, bring remaining 2 quarts water to a boil. Add squash to blanch. Remove ribbons, and drain. Toss gently with pasta; season with remaining 1/2 teaspoon salt and pepper. Garnish with basil and oregano, if desired. Serve immediately.
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