Summer Pappardelle With Tomatoes Arugula And Parmesan Recipes

SUMMER PAPPARDELLE WITH TOMATOES, ARUGULA, AND PARMESAN

Steps:

• Cook pasta according to the package directions omitting salt and fat. Drain and keep warm.
• Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet and cook for 1 minute or until garlic is fragrant.
• Add tomatoes, cook 45 seconds or jusst until heated, stirring gently. Be careful not to overcook. Remove the skillet from the heat and stir in the lemon juice and salt.
• Combine the warm pasta, arugula and warm tomato mixture in a large bowl, tossing to coat. Top with cheese and bacon.

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.