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Pappardelle with Zucchini, Roasted Tomatoes and Fresh Rosemary
  • ¼ cup pine nuts
  • 1 pint grape or cherry tomatoes
  • 3 tablespoons olive oil
  • Coarse salt
  • 16 ounces papparedelle
  • 1 garlic clove, thinly sliced
  • 2 medium zucchini, cut into matchsticks (about 2 inches by ¼ inch)
  • leaves from two fresh rosemary sprigs, chopped
  • Freshly grated parmesan
  1. 1. Lightly toast pine nuts in a small dry skillet over medium heat until golden brown. Transfer to small bowl and set aside.
  2. 2. Preheat oven to 425. Toss tomatoes with 1 tablespoon of oil and a generous pinch of salt. Place on a large rimmed baking sheet lined with parchment or nonstick foil and roast for 20 minutes.
  3. 3. Cook pasta in a large pot of salted water according to package directions, reserve ½ cup pasta water and drain.
  4. 4. Meanwhile, heat remaining oil in large skillet over medium high heat. Add garlic and zucchini and cook for 3 minutes, stirring now and then. Stir in rosemary and cook for 2 minutes more. Add drained pasta and tomatoes and toss, adding a little pasta water to make a light sauce. Sprinkle with pine nuts and cheese and serve at once.

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Article printed from Framed Cooks: http://www.framedcooks.com