Zucchini Pappardelle with Cannelini Garlic Sauce

It’s zucchini fest at my house this week. First the veg lasagna a few nights ago, now this pasta…not to mention the stuffed zucchini boats I’ve got made-ahead for tomorrow night. About this pasta dish: It is the best thing I’ve made/eaten in a long while. A huge pile of thinly sliced long zucchini ribbons mimic my favorite pasta – pappardelle – all wrapped up together in a garlicky and creamy (and healthy…) sauce. To die.

Zucchini Pappardelle with Cannelini Garlic Sauce
Just the Tip / Inspired by Mom Foodie
Serves 4

What I used:

  • 8 oz pappardelle pasta (I find this most easily at TJ’s)
  • 4-5 small zucchini
  • 1 tsp olive oil
  • 2-3 cloves of garlic, minced/grated
  • 1/2 cup chicken or vegetable broth
  • 2-3 tbsp white wine
  • 1/2 cup canned cannellini beans
  • 1/4 tsp dried thyme
  • 1/4-1/2 tsp crushed red pepper
  • 1/4 cup grated cheese (I used pecorino, but parmesan would also be good), plus more for serving

What I did:

  1. Bring a large pot of water to boil.
  2. Meanwhile, break out your trusty mandoline and slice the zucchini length-wise until you have a big pile of pretty:
  3. Also, rinse and drain your canned cannelini beans and mash it up in a small bowl with a fork.
  4. Once the pasta water is boiling, salt generously and drop your pappardelle. Stir and cook til 2 minutes shy of package directions (I did 8 minutes).
  5. Heat the olive oil in a separate skillet over medium heat. Add the minced/grated garlic in along with the crushed red pepper flakes. Cook, stirring often, for a few minutes until fragrant – careful not to burn the garlic.
  6. Add in the broth, wine, thyme, and mashed beans and stir together. Bring to a simmer and season with salt and pepper.
  7. Add the zucchini to the pasta water when there is 1 minute left of cooking time left. After 1 minute, drain the pasta and zucchini and transfer both to the sauce pan and cook together for another minute. Add the grated cheese, taste for seasoning, and serve. YUM!
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