Ribbons of Love
Here is a delicious springtime pasta dish to prepare when the zucchini, squash and carrots are fresh and plentiful. It is light, healthy and easy to prepare. This pasta was featured at our Easter cooking class and was a big hit… We originally created this dish and named it “The Ribbons of Love“ for our daughter’s garden wedding shower last May and it was a real crowd pleaser.
Pappardelle pasta is made with flour and eggs and cut into broad flat strips resembling ribbons. When cooked properly, the texture is as light as air. This pasta holds up beautifully in a chafing dish and reheats well which is especially important when serving a large crowd.
This dish combines the sweetness of the veggies, the lightness of the pasta, the buttery crunch of the pine nuts and the saltness of the grated cheese…all together to create an OMG moment in your mouth…. Try Just one bite…you will come back for more…I promise…. full of love and passion!!
- 2 medium zucchini
- 2 medium yellow squash
- 2-3 carrots
- 1 med onion, chopped finely
- salt/ pepper to taste
- 1 tbsp butter
- Extra virgin olive oil
- 1 8oz package of egg Pappardelle pasta (I used DiCecco)
- 1 8oz pk pine nuts (toasted in dry pan)
- 1/2 cup Pecorino Romano cheese, finely grated
- Shave squash, zucchini, and carrot lengthwise into very thin, ribbon-like strips using a vegetable peeler or mandoline until you reach seeds, then stop…(reserve cores for soup)
- Melt butter with 2 Tbsp. extra virgin olive oil in a large skillet over medium heat; add chopped onion and saute until softened and translucent;
- Add vegetable ribbons to saute pan, season with salt, and pepper; saute veggies till tender but not mushy
- Transfer vegetable mixture to a serving platter and cover to keep warm
- Cook pasta in large pot of salted boiling water, (about 5 quarts) Cook for 5-7 minutes or till desired softness.
- Drain pasta in strainer (Scolapasta) and reserve approx 2 cups of pasta water
- Add pasta to vegetable mixture, sprinkle with 1/2 cup grated cheese and gently combine all ingredients,
- Use reserved pasta water ( a little at a time) only if mixture becomes too dry.
- Top pasta with toasted pine nuts and sprinkle with extra virgin olive oil…yum! ..serve immediately and pass extra cheese around….
- Note: We tested with Di Cecco Pappardelle Egg Pasta. 8.8 oz box
