Zucchini Pappardelle with Roasted Tomatoes and Basil
This summery dish features silky zucchini noodles cooked with lemon, garlic and olive oil. It's topped with roasted tomatoes, fresh basil, and pine nuts. 10 ingredients, no spiralizer required.
Roast tomatoes: Scatter tomatoes on a parchment lined baking sheet. Drizzle with 1 teaspoon of the olive oil, toss to coat. Bake until tomatoes are soft and slightly blistered, about 20 minutes.
Prep zucchini: In a large bowl, whisk together 2 tablespoons of the lemon juice and 1 tablespoon of the olive oil. Use a vegetable peeler to peel the zucchini into long strips, then transfer to the bowl. Toss to coat.
Toast pine nuts: Add pine nuts to a large skillet over medium heat. Cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to a small bowl.
Sauté zucchini: Return skillet to stove over medium-high heat. Pour the zucchini (and any liquid from the bowl) into the pan. Sauté until tender (but not fully cooked), about 5 minutes (be careful not to overcook). Transfer to a colander and let drain.
Cook sauce: Return skillet to stove over medium heat (no need to wipe clean). Add 1 tablespoon of the olive oil, garlic, and red pepper flakes. Cook, stirring frequently until the garlic is fragrant, 1 to 2 minutes.
Combine: Add zucchini to the pan, toss to coat. Cook until warmed through, about 2 minutes. Pour any excess liquid from the pan. Then, stir in basil, remaining 1 tablespoon lemon juice, remaining 2 tablespoon olive oil, lemon zest, salt and pepper. Top with tomatoes and pine nuts.
Notes
Zucchini: Smaller zucchini will be easier to peel into noodle-like strips. Choose zucchini that are less wide than the blade of your peeler.
Serving suggestion: This is a yummy side dish (serves about 4). To bulk it up to a main, stir in a can of cannellini beans in the final step and increase portion size (serves about 2). Also delicious with grilled bread.