Zucchini Pappardelle with Roasted Tomato Vinaigrett

Name: Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons good quality balsamic vinegar; 1 tablespoon Dijon mustard; 1/2 teaspoon honey; Big pinch gray salt; 4 tablespoons extra-virgin olive oil; 1/2 teaspoon lemon zest; Freshly ground black pepper; 4 1/2 pounds zucchini; 2 cloves garlic, minced; 2 teaspoons thyme, minced; 1 teaspoon rosemary, minced; 1 teaspoon sweet smoked Spanish paprika; Cherry tomatoes (20 large or 40 small); 2 bunches arugula; 1/2 cup crumbled feta, preferably French (about 3 ounces); 1/2 cup pitted and chopped kalamata olives (about 3 ounces)

Servings: persons

2 tablespoons good quality balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
Big pinch gray salt
4 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
Freshly ground black pepper
4 1/2 pounds zucchini
2 cloves garlic, minced
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
1 teaspoon sweet smoked Spanish paprika
Cherry tomatoes (20 large or 40 small)
2 bunches arugula
1/2 cup crumbled feta, preferably French (about 3 ounces)
1/2 cup pitted and chopped kalamata olives (about 3 ounces)

1
Preheat the broiler.
2
To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt.
3
Whisk in 3 tablespoons olive oil.
4
Season with the zest and pepper.
5
Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached.
6
Discard the centers.
7
In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil.
8
Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture.
9
Broil for 3 minutes until light brown.
10
Coat the cherry tomatoes with the remaining garlic mixture in a bowl.
11
Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
12
Put the arugula in a serving bowl and top with the zucchini and tomatoes.
13
Drizzle with the dressing.
14
Sprinkle the feta and olives on top and serve.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons good quality balsamic vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon honey, Big pinch gray salt, and more.

Yes, Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions