Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Baby zucchini and cherry tomatoes add fresh flavor to Silky Pappardelle with Zucchini Ribbons.

Julianna Grimes
Recipe by Cooking Light June 2014


Credit: Iain Bagwell; Styling: Paige Hicks

Recipe Summary test

20 mins
Serves 4 (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

387 calories; fat 14.4g; saturated fat 5.9g; mono fat 5.8g; poly fat 0.8g; protein 12g; carbohydrates 54g; fiber 6g; cholesterol 21mg; iron 3mg; sodium 390mg; calcium 53mg.