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 minutes
Cooking time 8 to 10 minutes
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.
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