Celebrate the bounty of summer produce with this delightful pasta dish. The carrots, and the green and yellow zucchini are shaved into ribbons to match the shape of the pappardelle pasta. Shaved ribbons of basil and Parmigiano Reggiano cheese continue the ribbon theme, tossing it all together for an easy, yet delicious, summer dinner.
- 4 medium zucchini, green and yellow variety
- 4 small carrots
- 1 cup red onion, sliced vertically
- 2 cloves garlic, chopped
- 8 ounces dry pappardelle pasta
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 2 tablespoons fresh basil sliced into ribbons
- 2 teaspoons salt, divided
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup shaved Parmigiano Reggiano cheese ribbons
Using vegetable peeler, shave the zucchini squash and carrots into ribbons.
Slice the red onion into thin vertical slices. Chop the garlic. Set aside.
Cook the pappardelle noodles according to the package directions. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons of oil in a large nonstick skillet. Add the onion and the carrot, sprinkle with 1/2 teaspoon salt. Cook for about 4 minutes until the onion is tender and the carrots are starting to soften, stirring frequently. Add in the zucchini ribbons and garlic, sprinkle with 1/2 teaspoon salt, stir to combine with the onions and carrots. Cook the vegetables until tender, about 5-7 minutes. Remove the pan from the heat.
Add the cooked pasta to the vegetables along with 2 tablespoons of butter, remaining tablespoon olive oil, remaining salt, and pepper, gently stirring to combine. Transfer the pasta and ribbon vegetables to a large serving platter. Garnish with ribbons of basil and Parmigiano Reggiano cheese ribbons. Serve warm or at room temperature.
Featured Market Ingredients
Carfagna’s Olive Oil
Pappardelle Pasta
Fresh Zucchini, Carrot, Red Onion
Fresh Basil
Parmigiano Reggiano Cheese