- 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
- 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
Preheat broiler to high.
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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