Lemon Basil Zucchini Pappardelle
Silky ribbons of zucchini tossed with bright lemon and fragrant basil create a surprisingly satisfying pasta alternative. This vibrant summer dish captures the essence of an Italian garden, light enough for lunch yet elegant enough for company.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
1 min
Total Time
16 min
Servings
2 servings
Ingredients
- 2 medium zucchini
- 1/2 cupbasil leaves
- 1/2 cuparugula
- 1 tablespoonfresh lemon juice
- Maldon sea salt
- lemon zest
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Cut off the ends of both zucchini. Using a vegetable peeler, peel the zucchini lengthwise into flat, wide strips
- 2
Bring a 4-quart pot of water to a boil. Add the zucchini and blanch for . Drain zucchini and place in a bowl.
- 3
Gently toss the zucchini with the arugula and basil leaves, and then the lemon juice—divide between two plates or bowls. Sprinkle with salt and lemon zest. Serve warm or chill and serve.