This is a great summer main dish but can also be served on the side with grilled chicken or fish.
8 ounces dried pappardelle pasta
8 ounces zucchini, very finely sliced lengthwise*
1 lemon, both finely grated zest and freshly squeezed juice
2 tablespoons extra virgin olive oil
1 bunch chives, finely chopped
Sea salt and freshly ground pepper, to taste
Grated parmesan cheese, if desired
Cook the pappardelle until al dente, or according to the package directions. Add the zucchini ribbons to the pasta for the final 2-3 minutes of cooking.
Put the lemon zest, lemon juice, and olive oil in a bowl and mix. Add the chives, salt, and pepper.
Drain the pasta and zucchini and return them to the pan. Add the lemon juice mixture and toss well to coat. Serve with parmesan cheese, if desired.
*Use a vegetable peeler to get long, thin slices of zucchini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian
- Calories: 495.20
- Sugar: 3.02 g.
- Sodium: 212.76 mg.
- Fat: 17.44 g.
- Saturated Fat: 2.73 g.
- Carbohydrates: 71.29 g.
- Fiber: 2.39 g.
- Protein: 15.72 g.
- Cholesterol: 86.63 g.
Keywords: zucchini, lemon, chives, pasta