Pappardelle and zucchini pasta

Serves 4



large zucchini, spiralled into noodle shape (6 cups)
2 cups
packed cilantro
1/4 cup
chopped onion
1/4 cup
chopped toasted pepitas
serrano pepper, seeded
garlic clove, chopped
2 tbsp
white-wine vinegar
1/2 tsp
1/2 tsp
250 g
egg pappardelle pasta
1/2 cup
1/2 cup
crumbled feta or ricotta
Parmesan, (optional)


  • 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.



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

Chatelaine Quickies: How to make zucchini-feta cakes

Issue: June 2017

Written by:

Photo credit: Photo, Erik Putz.

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