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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 345.4
  • Total Fat: 13.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.9 mg
  • Total Carbs: 51.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 8.3 g

View full nutritional breakdown of Farmer's Market Pappardelle calories by ingredient
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Farmer's Market Pappardelle

Submitted by: JAY1013

Introduction

Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.

Read More http://www.epicurious.com/recipes/food/vie
ws/Farmers-Market-Pappardelle-51174410
#ixzz2j4JrYhPr
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.

Read More http://www.epicurious.com/recipes/food/vie
ws/Farmers-Market-Pappardelle-51174410
#ixzz2j4JrYhPr

Number of Servings: 6

Ingredients

    3 garlic cloves, minced
    3 tablespoons Sherry vinegar or white wine vinegar
    1/3 cup extra-virgin olive oil, plus more for drizzling
    1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)
    3 ears corn, shucked
    1 1/2 pounds medium zucchini
    8 to 9 ounces dried egg pappardelle or dried egg fettuccine
    1/4 pound sugar snap peas, strings discarded and peas halved diagonally
    1/2 cup thinly sliced red onion (optional)
    1 cup small basil leaves, torn if large
    1/2 cup mint leaves
    1/3 cup snipped chives

Tips

Can use any type of ribbon pasta including gluten free or egg free.


Directions

Bring a 6- to 8-quart pot of well-salted water to a boil.
Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
Cut corn from cobs; add corn to tomatoes.
Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
Add herbs and toss gently again

Serving Size: makes 6 dinner bowl servings

Number of Servings: 6

Recipe submitted by SparkPeople user JAY1013.





TAGS:  Vegetarian Meals |

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