Pappardelle and zucchini pasta

17

Serves

4

Pappardelle and zucchini pasta

Photo, Erik Putz.


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.

 

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Nutrition (per serving)

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