Pappardelle with Zucchini and Lemon
- 1 Tbs. olive oil
- 1 shallot, minced
- 2 zucchini, halved lengthwise and thinly sliced
- 1/2 tsp. plus 2 Tbs. salt
- 3/4 cup fresh ricotta cheese
- Finely grated zest of 1 lemon
- 1 lb. pappardelle or wide egg noodles
- 1/2 cup grated pecorino or Parmigiano-Reggiano cheese
- This recipe is vegetarian
- Produce
- Lemon, zest of (1)
- Shallot (1)
- Zucchini (2)
- Cooking & Baking
- Olive oil (1 Tbs.)
- Salt (6 1/2 tsp.)
- Pasta & Grains
- Pappardelle or wide egg noodles (1 lb.)
- Dairy
- Pecorino or parmigiano-reggiano cheese, grated (1/2 cup)
- Ricotta cheese, fresh (3/4 cup)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published December 22, 2011 (1 year ago).
2 people saved this recipe.
