Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese

Total Time:
35 min
30 min
5 min

6 servings

  • 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)
  • 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.

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