Pappardelle With Zucchini Anchovies And Mint Recipes

PAPPARDELLE WITH ZUCCHINI, ANCHOVIES AND MINT

Steps:

• In a large bowl, mix the anchovies, mint, chives and 2 tablespoons of the oil. In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the garlic and crushed red pepper; cook over moderate heat until the garlic is lightly golden, about 3 minutes. Add the zucchini, season with salt and cook over moderately high heat, tossing, until crisp-tender, about 5 minutes. Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Add the zucchini and the reserved pasta water and toss over moderate heat. Transfer the pasta to the bowl with the anchovies and herbs, season with salt and toss well. Serve right away, passing the Parmesan and lemon wedges at the table.

ZUCCHINI PAPPARDELLE WITH ROASTED TOMATO VINAIGRETTE, ARUGULA AND FETA CHEESE

Steps:

• Preheat the broiler.
• To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
• Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
• In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
• Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
• Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.

PAPPARDELLE OF ZUCCHINI

Steps:

• Slice the zucchini and squash lengthwise into 1/8" strips on a mandoline.(If you don't have a mandoline, the backside of a spatula shaped cheese slicer works just as well). Be sure the slices are not stuck together.
• Heat the olive oil over high heat in a large skillet.
• Just before olive oil begins to smoke, add the cut squash and stir.
• Keep stirring for 3-4 minutes, or until squash strips are barely wilted.
• Add the white wine, garlic, salt and pepper.
• Toss in the basil and tomatoes.
• Stir in tomato sauce, heavy cream, and half of the Parmasen cheese.
• Bring to a boil.
• Serve immediately with the remaining Parmesan sprinkled over the top. Enjoy!

PASTA WITH ROASTED BROCCOLI, ALMONDS AND ANCHOVIES

Steps:

• Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
• Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
• In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
• In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
• Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

PASTA WITH ZUCCHINI, MINT, AND PECORINO

Steps:

• Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups water; drain pasta.
• Heat a large skillet over medium-high heat. Swirl in oil. Add anchovies and garlic; cook, stirring, just until anchovies break down and garlic turns golden, about 30 seconds. Add zucchini; season with salt and pepper flakes. Cook, stirring occasionally, until zucchini is very tender, about 5 minutes. Add pasta and 1 cup reserved pasta water. Simmer, stirring occasionally, until liquid is reduced and slightly thickened, 1 to 2 minutes.
• Remove from heat; stir in cheese and mint. Add more pasta water if needed, a few tablespoons at a time, until sauce evenly coats pasta. Serve, drizzled with oil and sprinkled with more mint, pepper flakes, and cheese.