Food Network: Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese

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Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese
Recipe courtesy Michael Chiarello

Ingredients
2 tablespoons good quality balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
Big pinch gray salt
4 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
Freshly ground black pepper
4 1/2 pounds zucchini
2 cloves garlic, minced
2 teaspoons thyme, minced
1 teaspoon rosemary, minced

1 teaspoon sweet smoked Spanish paprika
Cherry tomatoes (20 large or 40 small)
2 bunches arugula
1/2 cup crumbled feta, preferably French (about 3 ounces)
1/2 cup pitted and chopped kalamata olives (about 3 ounces)

Instructions
Preheat the broiler.

To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt.
Whisk in 3 tablespoons olive oil. Season with the zest and pepper.

Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle
turning the zucchini and slicing on 4 sides only until the seeds in the center are

reached. Discard the centers.

In a small bowl combine the garlic, thyme, rosemary, and paprika with the
remaining tablespoon of olive oil. Spread the zucchini slices on a large baking
sheet and brush them with the garlic mixture. Broil for 3 minutes until light
brown.

Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on
another baking sheet and broil for 1 to 2 minutes or until some skins pop and the
tomatoes get slightly caramelized.

Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle
with the dressing. Sprinkle the feta and olives on top and serve.