Tossed Zucchini Ribbons and Pasta

Years ago a friend gave me a cookbook and this was the one recipe I took away. The cookbook is long gone (I tried to find it but I must have given it away) but this recipe is a part of my repertoire. It's great in the summer when zucchini is abundant. It's fresh, it's easy, and it involves very little cooking so you aren't spending a lot of time in a hot kitchen.


It takes a few ingredients that you can get at your local farmers market or you will have in your pantry.


Using a vegetable peeler makes quick work of creating the zucchini ribbons.


I think this makes a great dinner on a summer day but you can also serve it as a side to grilled chicken or fish.


Tossed Zucchini Ribbons and Pasta

8 ounces dried pappardelle pasta
8 ounces zucchini, very finely sliced lengthwise
1 lemon - both finely grated zest and freshly squeezed juice
2 tablespoons extra virgin olive oil
1 bunch chives, finely chopped
Sea salt and freshly ground pepper, to taste
Grated parmesan cheese, if desired

Cook the pappardelle until al dente, or according to the package directions. Add the zucchini ribbons to the pasta for the final 2-3 minutes of cooking.

Put the lemon zest, lemon juice, and olive oil in a bowl and mix. Add the chives, salt, and pepper.

Drain the pasta and zucchini and return them to the pan. Add the lemon juice mixture and toss well to coat. Serve with parmesan cheese, if desired.

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