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Zucchini Ribbon, Cherry Tomato and Corn Pappardelle

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Adjust Servings:
1 lbs Pappardelle Pasta
3 tbs Unsalted Butter
3 medium Zucchini
1 pint Grape or Cherry Tomatoes halved
3/4 cup Fresh Sugar Snap Peas
1 cup Frozen Corn
4 Green Onions chopped
5 leaves Fresh Mint finely chopped
5 leaves Fresh Basil finely chopped
1/2 cup Dry White Wine
1/2 cup Low Sodium Chicken Stock
1 tbs Red Wine Vinegar
1/2 tsp Kosher Salt
1/4 tsp Fresh Ground Pepper
Parmesan Cheese

Zucchini Ribbon, Cherry Tomato and Corn Pappardelle

  • 40 minutes
  • Serves 8
  • Easy




Each morning feels more like fall. The air is crisp, and we’re no longer leaving the windows open 24/7. My cooking is starting to change, too. I’m starting to crave soups and comfort food, and I’m looking forward to trying some new recipes this year.

There’s still time for a few more summery recipes, and this is one of them. A pasta dish that celebrates the best produce of summer, without complicating it too much. It’s also light, yet filling, and easily made vegan if you need to.

If you can’t find pappardelle pasta, just use any wide pasta, such as fettucine.

By creating zucchini ribbons instead of slicing the zucchini, you only eat the tender outer parts of the zucchini, instead of the core, which often has a mushy texture and contains the seeds. Plus, it looks pretty. Can’t argue with that.

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Recipe Steps


Bring a large pot of water to boil. Cook the pasta per the package instructions.


Meanwhile, to create zucchini ribbons, trim the zucchini’s ends. Holding it in your hand, use a vegetable peeler to create ribbons, peeling lengthwise away from you. Continue peeling until you begin to see the zucchini’s seeds, or core. Rotate the zucchini to peel each side. Discard the zucchini core.


In a large saute pan or Dutch oven over medium-high heat, add the butter. When the butter is melted, add the zucchini ribbons, cherry tomatoes, snap peas and corn kernels. Cook, stirring often, for 2-3 minutes, or until the vegetables begin to soften.


Add the green onions, mint, basil, white wine, chicken stock and red wine vinegar. Reduce the heat to medium and let simmer for another 2-3 minutes, or until the liquid has reduced a bit. Season with salt and pepper and taste, adjusting the seasonings if necessary.


Pour the vegetables and sauce over the cooked and drained pasta. Stir gently to combine.


Garnish with Parmesan cheese.


Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

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