|Chi mangia bene, vive bene
Who eats well, lives well
Pappardelle with Roasted Zucchini and Mascarpone
4 small zucchini, sliced lengthwise and cut into 1/2-inch slices
Salt and pepper
12 ounces pappardelle or similar wide ribbon pasta
8 ounces mascarpone cheese
2 tablespoons chopped fresh basil
3 tablespoons pine nuts, toasted
Preheat oven to 400 degrees F.
Place zucchini on a large baking sheet.
Drizzle with olive oil and season with salt and pepper.
Spread the zucchini in one even layer on the baking sheet.
Bake for 15 minutes until the edges are brown.
While the zucchini roasts, cook the pasta until al dente.
Drain, reserving 1/2 cup of the cooking water.
Return the cooked pasta to the saucepan.
Stir in the mascarpone until melted and the pasta is coated with the sauce.
Add the reserved cooking water if the mixture is too thick.
Stir in the roasted zucchini and chopped basil.
Season with additional black pepper.
Transfer the pasta to a serving bowl; sprinkle with the toasted pine nuts.
Pappardelle with roasted zucchini is a quick and easy vegetarian pasta dish. If zucchini is
not one of your favorite vegetables, one can substitute asparagus, broccoli, or another
roasted vegetable. You may also add some cooked shrimp or chicken for some protein.
Pappardelle is a ribbon pasta, similar to fettuccine, that is about 3/4 to 1-inch wide.
The generous size of the pasta is ideal with hearty sauces and ragus. The origin of
pappardelle is attributed to Italy's central-southern regions, especially Tuscany, where
pappardelle is used in many traditional dishes. You can purchase dried pappardelle in the
supermarket; Barilla is one brand of commercial pasta that makes pappardelle. You can
also make it yourself using the Egg Pasta with Semolina Flour dough recipe.