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 Pasta With Olives, Thyme, and Lemon Recipe
    Lost? Site Map

    Pappardelle Pasta With Olives, Thyme, and Lemon

    Pappardelle Pasta With Olives, Thyme, and Lemon. Photo by cookiedog

    1/1 Photo of Pappardelle Pasta With Olives, Thyme, and Lemon

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Chef Kate's Note:

    Serves 2, or 4 to 6 as an appetizer The sauce for this pasta dish, designed by chef George Germon of Al Forno restaurant in Providence, Rhode Island, takes only a few minutes to prepare.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of water to a boil.
    2. 2
      Add salt and pappardelle, and cook until pasta is al dente, following label directions.
    3. 3
      Drain in a colander, reserving 1 cup cooking water (if you are using fresh pasta, it will cook in a very few moments, depending on thickness and freshness).
    4. 4
      While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky purée forms.
    5. 5
      Transfer to a warm serving bowl large enough to accommodate cooked pasta (or chop everything together until you achieve the same result by hand).
    6. 6
      Add pasta, and toss to combine.
    7. 7
      Add 1/4 cup cooking water, and toss to combine. Add more water if necessary; pappardelle has a tendency to absorb liquid quickly, so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry.
    8. 8
      Serve immediately.

    Ratings & Reviews:

    • on August 07, 2007

      45

      This gets a nice bite from the red pepper flakes. It has a very light sauce and the little pieces of zest give it a fresh taste. Next time I'll make sure to chop my zest a little smaller. Thanks Kate!

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

    Advertisement

    Nutritional Facts for Pappardelle Pasta With Olives, Thyme, and Lemon

    Serving Size: 1 (180 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 590.0
     
    Calories from Fat 172
    29%
    Total Fat 19.1 g
    29%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 902.8 mg
    37%
    Total Carbohydrate 88.7 g
    29%
    Dietary Fiber 5.5 g
    22%
    Sugars 2.1 g
    8%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    lemons, zest of

    orange zest

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites