My early mornings are brightened by Clinton Kelley's wonderful and charismatic narratives on abc's The Chew. He continued to delight with this light summer recipe for zucchini pappardelle with tomato sauce. Gushing that he makes it every weekend in the summer, I admit I may do the same after  |
| zucchini ribbons + olive oil + salt & pepper |
- Zucchini Pappardelle adapted from The Chew
- INGREDIENTS
- 12 tomatoes
- 1 onion (diced)
- 2 cloves garlic (sliced)
- crushed red pepper flakes
- 4 medium zucchini
- 1/4 cup olive oil
- salt and freshly ground pepper
- 1/2 cup basil (torn)
- Asiago Cheese
 |
| zucchini pappardelle + tomato sauce |
Using a vegetable peeler, shave the zucchini into long ribbons. Toss the ribbons with olive oil.
In a large sauté pan over medium heat, drizzle 2 tablespoons of extra virgin olive oil, and add the ribbons of zucchini. Season with salt and pepper and sauté until tender.
Dice the tomatoes and gently crush with a fork to release their juices.
In another large sauté pan over medium heat, add remaining 2 tablespoons of extra virgin olive oil, and sweat the onion for 2 minutes. Add a pinch of salt and the garlic. Cook until fragrant, about a minute. Add the tomatoes and stir together. Here I added a splash of red wine, which I always like to do when making tomato based sauces. Cook the tomatoes down for about 10 minutes and check the seasonings. Add a pinch of red pepper flakes. Adjust if necessary, then finish the sauce with the freshly torn basil.
When ready to serve, top a serving of zucchini ribbons with a spoonful of tomato sauce. Serve with a good bit of freshly grated asiago cheese, and enjoy!
 |
My latest obsession: Hibiscus Mint Tea (like this one), cooled with frozen mixed berries. The berries chill the tea without diluting its flavor, plus turn this drink into a light afternoon snack.
