Silky Pappardelle with Zucchini Ribbons

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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