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Pappardelle with zucchini ribbons, grape tomatoes and feta
Pappardelle with zucchini ribbons, grape tomatoes and feta

Pappardelle with zucchini ribbons, grape tomatoes and feta

Preparation 10 min
Cooking time 10 min
Servings 6

Ingredients

  • 4 green zucchini
  • 30 ml (2 tbsp) olive oil
  • 3 garlic cloves, minced
  • 2 ml (1/2 tsp) crushed chili
  • 125 ml (1/2 cup) white wine
  • 1 L (4 cups) grape tomatoes, cut in half
  • 30 ml (2 tbsp) fresh oregano, chopped
  • 250 ml (1 cup) feta cheese, diced
  • 1 pack of 450 g (1 lb) pappardelle, cooked according to package directions
  • Salt and freshly ground black pepper
  • 45 ml (3 tbsp) pine nuts, roasted

Preparation

  1. Wash the zucchini and cut off the ends.
  2. With a vegetable peeler or a mandolin, slice ribbons, about 5 mm (1/4 in.) thick.
  3. Blanch in boiling salted water for 30 seconds and cool down in ice water.
  4. Set aside.
  5. In a large pot, heat the oil over medium-high heat.
  6. Brown the garlic with the crushed chili for about 1 minute, stirring frequently.
  7. Moisten with white wine and reduce to half.  
  8. Add the tomatoes and oregano.
  9. Cook for about 3 minutes or until the tomatoes are soft.
  10. Add the feta and cook for 1 minute.
  11. Add the pappardelle and zucchini ribbons.
  12. Cook for about 2 minutes, until heated up, stirring gently from time to time.
Availability in stores