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:
- Bring a large pot of water to boil.
- Meanwhile, break out your trusty mandoline and slice the zucchini length-wise until you have a big pile of pretty:
- Also, rinse and drain your canned cannelini beans and mash it up in a small bowl with a fork.
- 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).
- 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.
- Add in the broth, wine, thyme, and mashed beans and stir together. Bring to a simmer and season with salt and pepper.
- 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!
Just the Tip 