Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: 6 servings
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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)


  1. Preheat the broiler.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.