Wednesday, August 7, 2013 Vegetable Papparadelle

One of my favorite dinners is a simple Pasta with fresh vegetables. Trade Joe's makes some great dried noodles, I use their Spinach Linguine for the Green Goddess,  but I only recently noticed they have a Lemon Pepper Papparadelle. It's a nice thick noodle & holds flavor well.
As for my chosen Vegetables, it muct be peak season for Zucchini because I found one about 3 times the size of normal. And, while I think California usually gets great Tomatoes, they are especcialy sweet this time of year.
This recipe has a bit of chopping for prep but most of the cooking can be done in the time it takes to boil the Pasta. Replace with your favorite veggies & let me know how it goes!

12 oz. Lemon & Pepper Papparadelle
2-3 Tbsp Olive Oil, Dvidied
1/2 Onion, Thinly Sliced
2 Cloves of Garlic, Minced
1/4 Cup White Wine to Deglaze the Pan
1 Zucchini, Cut into Matchsticks
2 Tomatoes,  Cut into Matchsticks
Salt and Pepper

Cook Pasta per package directions, drain, add 1 Tbsp Olive Oil and season with Salt & Pepper. Reserve 1 Cup starchy water.

Saute Onions on Medium heat until soft and translucent, add minced Garlic cook for 2 minutes more and deglaze the pan with white wine. When the alcohol from the Wine add Zucchini, cook for a minute before adding Pasta & Tomatoes. When serving, sprinkle with Parmesan and season with Salt & Pepper.

Happy Cooking!


  1. I absolutely love papparadelle! I don't think I've ever had it with veggies like this, though! It looks so delicious :) I've pinned it to my pasta board & I' like to invite you to come link up with me at Tasty Tuesdays:

    1. Thank you! I'd love to link to Tasty Tuesday, it looks delicious. :)



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