Zucchini and Lemon Pappardelle With Pine Nuts

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By Joe Yonan

This quick, fresh-tasting crockery is yet different mode to usage up a bounty of zucchini.

Note: Toast the conifer nuts successful a small, adust skillet implicit mean vigor until fragrant, 3 to 5 minutes, shaking the cookware a fewer times to debar scorching. Transfer to a tiny vessel and fto chill wholly earlier serving oregon storing.

To work the accompanying story, see: A simple, tasty pasta look that volition assistance you dispatch that zucchini.

Ingredients

  • 1/2 teaspoons good salt, positive much arsenic needed
  • 8 ounces dried pappardelle
  • 3 tablespoons extra-virgin olive oil
  • 1 mean yellowish bulb (8 ounces), finely chopped (about 1 cup)
  • 1 clove garlic, chopped
  • 2 mean zucchini (12 ounces total), trimmed and coarsely grated
  • 1/4 cupful caller citrus juice
  • 1/2 spoon freshly crushed achromatic pepper, oregon much arsenic needed
  • 1/4 cups conifer nuts, toasted (see Note)
  • Handful caller basil leaves

Nutritional Facts

Per serving

  • Calories

    380

  • Fat

    19 g

  • Saturated Fat

    2 g

  • Carbohydrates

    46 g

  • Sodium

    290 mg

  • Cholesterol

    75 mg

  • Protein

    10 g

  • Fiber

    4 g

  • Sugar

    5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "15 Minute Vegan: Fast, Modern Cooking" by Katy Beskow (Quadrille, 2017).

Tested by Joe Yonan.

Published August 10, 2017

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Updated March 16, 2026

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