Zucchini and Lemon Pappardelle With Pine Nuts
½ teaspoon fine sea salt, plus more as needed
8 ounces dried pappardelle
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 cup)
1 clove garlic, chopped
2 medium zucchini (12 ounces total), trimmed and coarsely grated
¼ cup fresh lemon juice
½ teaspoon freshly ground black pepper, or more as needed
¼ cup pine nuts, toasted (see note)
Handful fresh basil leaves
Bring a large pot of salted water to a boil over medium-high heat. Add the pappardelle and cook according to the package directions, until al dente, then drain.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Stir in the onion and garlic; cook until the onion starts to soften, 3 to 4 minutes. Add the zucchini and increase the heat to medium; cook, stirring frequently, until the zucchini is tender but not mushy, 4 to 5 minutes. Remove from the heat and stir in the lemon juice, the ½ teaspoon of salt and the pepper.
Toss the cooked pappardelle into the pan with the zucchini to coat evenly. Taste, and add more salt and pepper, as needed. Transfer to a serving platter, drizzle with the remaining 2 tablespoons oil, and scatter the pine nuts and basil on top.
Note: Toast the pine nuts in a small, dry skillet over a medium heat until fragrant, 3 to 5 minutes, shaking the pan a few times to avoid scorching. Let cool completely before serving or storing.
Serves 4
Nutrition | Per serving: 380 calories, 10 g protein, 46 g carbohydrates, 19 g fat, 2 g saturated fat, 75 mg cholesterol, 290 mg sodium, 4 g dietary fiber, 5 g sugar
Adapted from "15 Minute Vegan: Fast, Modern Cooking" by Katy Beskow (Quadrille, 2017).