Zucchini Pappardelle with Tomatoes and Feta Recipe

Name: Zucchini Pappardelle with Tomatoes and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon honey; 1/2 teaspoon finely grated lemon zest; Salt and freshly ground black pepper; Four 1/2-pound zucchini, or 2 zucchini and 2 yellow squash; 1 garlic clove, minced; 1 teaspoon coarsely chopped thyme; 1/2 teaspoon coarsely chopped rosemary; 1/4 teaspoon crushed red pepper; 20 cherry or grape tomatoes, halved; 6 ounces feta cheese, preferably French, cut into small dice (1 cup); 3 ounces pitted Calamata olives, chopped (1/2 cup)

Servings: persons

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon finely grated lemon zest
Salt and freshly ground black pepper
Four 1/2-pound zucchini, or 2 zucchini and 2 yellow squash
1 garlic clove, minced
1 teaspoon coarsely chopped thyme
1/2 teaspoon coarsely chopped rosemary
1/4 teaspoon crushed red pepper
20 cherry or grape tomatoes, halved
6 ounces feta cheese, preferably French, cut into small dice (1 cup)
3 ounces pitted Calamata olives, chopped (1/2 cup)

1
["Preheat the broiler.", "In a small bowl, mix 2 tablespoons of the olive oil with the lemon juice, mustard, honey and lemon zest and season the dressing with salt and pepper.", "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 central portion are reached; discard the zucchini centers.", "In a small bowl, combine the garlic with the thyme, rosemary, crushed red pepper and the remaining 1 tablespoon of olive oil.", "Spread the zucchini slices on a large rimmed baking sheet and brush them with the garlic and herb oil.", "Broil for about 3 minutes, or until the zucchini is browned on top.", "Spread the cherry tomatoes on another baking sheet and broil for about 1 minute, or until they are lightly browned on top.", "Add the tomatoes to the zucchini and drizzle with the mustard dressing.", "Toss the vegetables well and transfer to plates or a platter.", "Top with the feta and olives and serve."]

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and more.

Yes, Zucchini Pappardelle with Tomatoes and Feta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Pappardelle with Tomatoes and Feta

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