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Silky Pappardelle with Zucchini Ribbons

Photo: Iain Bagwell; Styling: Paige Hicks
Total time 20 mins
Yield Serves 4 (serving size: 1 1/2 cups)
Baby zucchini and cherry tomatoes add fresh flavor to Silky Pappardelle with Zucchini Ribbons.


  • 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

Nutrition Information

  • calories 387
  • fat 14.4 g
  • satfat 5.9 g
  • monofat 5.8 g
  • polyfat 0.8 g
  • protein 12 g
  • carbohydrate 54 g
  • fiber 6 g
  • cholesterol 21 mg
  • iron 3 mg
  • sodium 390 mg
  • calcium 53 mg

How to Make It

  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.

Cook's Notes

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