Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pappardelle of Zucchini Recipe
    Lost? Site Map

    Pappardelle of Zucchini

    1/2 Photos of Pappardelle of Zucchini

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sharon123's Note:

    A pasta dish without the pasta! This is taken from the Union Square Cafe's opening night menu in the Union Square Cafe Cookbook. Enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice the zucchini and squash lengthwise into 1/8" strips on a mandoline.(If you don't have a mandoline, the backside of a spatula shaped cheese slicer works just as well). Be sure the slices are not stuck together.
    2. 2
      Heat the olive oil over high heat in a large skillet.
    3. 3
      Just before olive oil begins to smoke, add the cut squash and stir.
    4. 4
      Keep stirring for 3-4 minutes, or until squash strips are barely wilted.
    5. 5
      Add the white wine, garlic, salt and pepper.
    6. 6
      Toss in the basil and tomatoes.
    7. 7
      Stir in tomato sauce, heavy cream, and half of the Parmasen cheese.
    8. 8
      Bring to a boil.
    9. 9
      Serve immediately with the remaining Parmesan sprinkled over the top. Enjoy!

    Ratings & Reviews:

    • on September 30, 2008

      45

      This was pretty good, but I think I needed more zucchini as I had lots of sauce, kind of a pain to cut up the squash though. But tasted good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2008

      55

      This is great! It offers so much sauce that you don't need another sauce or saucy dish to go well with pasta. I served it atop pappardelle pasta with Salmon Cakes. Thanks, Sharon123! Made for Aussie New Zealand Swap #20.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2008

      55

      Giving this 5 big stars because I know I'll be making it again! Don't be afraid of the title (pappardelle... yikes) - yes, you can make it! Very easy to put together and I was able to use up lots of veggies from my garden. Also a very versatile recipe that adapts easily to what you have on hand! Yum!! Made for PRMR tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pappardelle of Zucchini

    Serving Size: 1 (414 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 207.1
     
    Calories from Fat 109
    52%
    Total Fat 12.1 g
    18%
    Saturated Fat 3.8 g
    19%
    Cholesterol 15.7 mg
    5%
    Sodium 982.0 mg
    40%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 4.9 g
    19%
    Sugars 10.3 g
    41%
    Protein 7.4 g
    14%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites