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PAPPARDELLE (EGG NOODLES) WITH ZUCCHINI AND LEMON
Contributed by: Jessica Sturm
1 TBS olive oil
1 minced shallot
2 zucchini, halved lengthwise and thinly sliced
Salt and freshly ground pepper
3?4 cup ricotta cheese
Zest from 1 lemon
1 lb. pappardelle or wide egg noodles
1?2 cup Pecorino or Parmesan cheese, freshly grated
Bring a large pot of water to a boil. In a frying pan over medium-high heat, warm the oil. Add the shallot and sauté until translucent, about 2 minutes. Add the zucchini and 1?2 tsp. salt and cook, stirring occasionally, until the zucchini is tender-crisp, about 4 to 5 minutes. Remove from heat and stir in ricotta and lemon zest.
Meanwhile, add 2 tablespoons salt and the pasta to boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1?2 cup of the cooking water. Add the pasta to the sauce and toss to combine. Add as much of the cooking water as needed to loosen the sauce. Divide the pasta among bowls and serve, passing the grated cheese at the table.
From “Williams-Sonoma Food Made Fast: Vegetarian”
(This recipe was contributed as part of a "Cook of the Week" feature.)