Shave zucchini into thin strips using a vegetable peeler; toss with 1/4 teaspoon salt in a medium bowl.
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.
Cook pasta according to package directions until almost al dente, omitting salt and fat; drain, reserving 1/2 cup cooking liquid.
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.
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The appearance of the dish is lovely, but the pasta was a bit bland, perhaps because I used sour cream when I couldn't find creme fraiche in the grocery store. I also thought there was too much pasta in proportion to tomatoes and zucchini. I will make this again, however, with my own adaptations, maybe light cream cheese instead of sour cream, and less than 8oz. dry pasta.
This dish was really tasty! I added a little roast chicken (to satisfy a couple of meat lovers in the family) but I think it would be just as good without. I also used Trader Joe's lemon pepper pappardelle but again, not key.Great flavors -- the combination of creme fraiche and blistered tomatoes created a true-to-the-name silky texture. Definitely a company-worthy dish.
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