Pappardelle of Zucchini and Summer Squash

Pappardelle of Zucchini and Summer Squash
Staff Writer
Pappardelle of Zucchini and Summer Squash
Karen Wise
Pappardelle of Zucchini and Summer Squash

In summer, zucchini and summer squash are best when they are narrow in size, so select them carefully. The vegetables are shaved with a vegetable peeler into long thin strips to resemble pappardelle pasta.

See all pasta recipes.

Ingredients

  • 2 farm-fresh zucchini
  • 1-2 farm-fresh summer squash
  • ¼ cup extra-virgin olive oil
  • 4 slices pancetta (about ¼ pound), coarsely chopped (optional)
  • 6 garlic cloves, roasted and puréed
  • ½ cup half-and-half
  • 4 tablespoons grated Parmigiano-Reggiano cheese, divided
  • Pinch of grated nutmeg
  • ½ teaspoon Tabasco sauce
  • 8 fresh basil leaves, torn
  • Freshly ground black pepper

Directions

Scrub the zucchini and summer squash clean and pat dry with paper towels. Using a vegetable peeler, peel the zucchini and squash lengthwise into thin wide slices.

Heat the olive oil in a 12" skillet over medium-high heat. Add the pancetta, if using, and sauté until golden and crispy, 3–4 minutes. Add the garlic purée and sauté about 30 seconds. Toss in the zucchini and squash and sauté for 2–3 minutes. Add the half-and-half with 2 tablespoons of the Parmigiano-Reggiano and toss thoroughly to coat. Season with nutmeg, Tabasco, and basil and stir to mix. Taste to adjust the seasonings, if necessary.

Transfer to a serving dish, season with the remaining 2 tablespoons Parmigiano-Reggiano and black pepper to taste, and serve.

Pappardelle Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pappardelle Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.