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Zucchini Pappardelle with Fine Herbs and Tomato Recipe

Zucchini Pappardelle with Fine Herbs and Tomato

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Healthy Classics

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

Showing 1-10 of 10

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  • on December 02, 2011

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    This was a tasty, healthy, savory, satisfying dish!! Due to leftovers in my fridge, I added chopped Cremini mushrooms, a shallot, fresh Italan , and a few tablespoons of jarred pasta sauce to the tomato sauce part of the dish. Once I added the fresh cherry tomatoes, I let the sauce simmer for 15 minutes. The final result with the zucchini papparedelle and the Parmesan was incredible! My husband was so impressed! He said I could make it anytime, and that if I added chopped chicken to the sauce, it could become it's own main dish and side. Making again this weekend!!

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  • on March 22, 2009

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    This dish is light and colorful and is delicious whether piping hot or at room temperature. Thanks, Emeril!

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  • on September 11, 2008

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    This recipe is an excellent way to eat zucchini. It's even better if you brown up some hashbrowns, put them on the plate first, then top them with the zucchini papardelle. I also added browned ground pork to the mixture to make it into a main dish. Check out my food blog for step-by-step pictures on how this is prepared: http://tarathefoodie.blogspot.com/2008/09/zucchini-pappardelle-with-fine-herbs.html

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  • on August 16, 2008

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    My family and I agreed that this was a unique recipe; instead of using a mandolin, I sliced the zuchinni on a wide bias as thin as I could, freehand. I also substituted vermouth for stock and fresh herbs for dry. We used a bottled Prego pasta sauce instead of making a fresh one, and the result was a spicy vegetarian friendly dish.

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  • on January 15, 2008

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    This was so good, I was looking for a "low carb" recipe that was also filling. I really enjoyed this and didn't miss noodles at all.

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  • on July 29, 2006

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    This was just what I was looking for. The garden is abudant with Zucchini and cherry tomatoes. I didn't have any chervil in the herb garden, but I did have the tarragon and chives. Luckily, I had leftover marinara sauce in the fridge and was able to prepare quite easily. My mandolin is a 'cheapy' and the zucchini was sliced a bit to thin but it was delish anyway. Thumbs up on this one!

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  • on January 03, 2006

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    This recipe looked so good that I wanted to eat the t.v. screen!! I have printed this and the other recipes from the same show....love the light cooking!!!

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  • on September 05, 2005

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    This is a great recipe! I thinly hand-sliced the zucchini and used about half of the red pepper flakes because of the kids. Couldn't find pickled chervil, but used the other herbs and didn't miss it. The fresh tomatoe sauce is a good stand alone with paste. I added bread crumbs to thicken the sauce slightly and also added about 1/2 teaspoon of sugar as my family likes the sweeter sauces. An awesome recipe. Thanks Emeril!

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  • on September 27, 2004

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    I cut my zucchini a little differently, and I must admit I did use a store bought marinara sauce, but it was fantastic and a great, healthy alternative to pasta.

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  • on September 09, 2004

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    I tried the zucchini papardelle recipe and it is absolutely delicious. I must admit that instead of making the recipe tomato sauce, I substituted Emeril's
    "store-bought" Vodka Sauce. I didn't think he would mind. The flavors blend
    nicely and it is quite filling. I are it as a main course.

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