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.

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 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.

That's it — enjoy your meal!

Zucchini Pappardelle with Tomatoes and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions