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Pappardelle and zucchini pasta

30

  • Makes4 servings
Pappardelle and zucchini pasta

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 2 large zucchini, spiralled into noodle shape (6 cups)

  • 2 cups packed cilantro

  • 1/4 cup chopped onion

  • 1/4 cup chopped toasted pepitas

  • 1 serrano pepper, seeded

  • 1 garlic clove, chopped

  • 2 tbsp white-wine vinegar

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 250 g egg pappardelle pasta

  • 1/2 cup olive oil

  • 1/2 cup crumbled feta or ricotta

  • Parmesan, (optional)

Instructions

  • PLACE zucchini spirals on a kitchen towel to absorb excess liquid.

  • PULSE cilantro, onion, pepitas, pepper, garlic and vinegar in a food processor until finely chopped. Add salt and pepper. With motor running, slowly add oil, stopping after every couple of tbsp to scrape down sides with a spatula.

  • COOK pasta in a pot of salted boiling water following package directions, until tender, 7 to 8 min. Reserve 1/4 cup cooking water before draining the pasta. Return pasta to pasta pot.

  • STIR reserved pasta water, pesto, zucchini and feta into pasta until well coated. Scoop onto 4 plates and top with shaved parmesan.


Chatelaine Quickies: How to make zucchini-feta cakes

https://www.youtube.com/watch?v=FaTjIuLK04A


Nutrition (per serving)

Calories 605, Protein 15g, Carbohydrates 51g, Fat 39g, Fibre 4g, Sodium 802mg.
Excellent source of folate.

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