Lemon Basil Zucchini Pappardelle
AmericanItalian

Lemon Basil Zucchini Pappardelle

Lemon Basil Zucchini Pappardelle is a lovely pasta side or main dish. I also serve it cold, as a salad, with a poached or hard-boiled egg.

By Chef Laura Bonicelli

basillemon juice

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

Instructions

  1. 1

    Cut off the ends of both zucchini. Using a vegetable peeler, peel the zucchini lengthwise into flat, wide strips

  2. 2

    Bring a 4-quart pot of water to a boil. Add the zucchini and blanch for 45 seconds. Drain zucchini and place in a bowl.

  3. 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.

Nutrition (per serving)

36

Calories

3g

Protein

6g

Carbs

1g

Fat

2g

Fiber

17mg

Sodium