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Pappardelle with Zucchini, Anchovies and Mint

Pappardelle with Zucchini, Anchovies and Mint
Pappardelle with Zucchini, Anchovies and Mint might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 421 calories, 16g of protein, and 14g of fat per serving. This recipe serves 6. If you have pepper, chives, coarse sea salt, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
In a large bowl, mix the anchovies, mint, chives and 2 tablespoons of the oil.
Ingredients you will need
AnchoviesAnchovies
ChivesChives
MintMint
Cooking OilCooking Oil
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BowlBowl
2
In a large skillet, heat the remaining 1/4 cup of oil until shimmering.
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Cooking OilCooking Oil
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Frying PanFrying Pan
3
Add the garlic and crushed red pepper; cook over moderate heat until the garlic is lightly golden, about 3 minutes.
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Red Pepper FlakesRed Pepper Flakes
GarlicGarlic
4
Add the zucchini, season with salt and cook over moderately high heat, tossing, until crisp-tender, about 5 minutes.
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ZucchiniZucchini
SaltSalt
5
Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente.
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PappardellePappardelle
WaterWater
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PotPot
6
Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
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WaterWater
PastaPasta
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PotPot
7
Add the zucchini and the reserved pasta water and toss over moderate heat.
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WaterWater
ZucchiniZucchini
8
Transfer the pasta to the bowl with the anchovies and herbs, season with salt and toss well.
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AnchoviesAnchovies
HerbsHerbs
PastaPasta
SaltSalt
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BowlBowl
9
Serve right away, passing the Parmesan and lemon wedges at the table.
Ingredients you will need
Lemon WedgeLemon Wedge
ParmesanParmesan
DifficultyHard
Ready In45 m.
Servings6
Health Score16
Dairy Free
DietsDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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