Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese

Name: Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 bunches arugula; 2 Tbsps good quality balsamic vinegar; 6 servings Freshly ground black pepper; 1 large Cherry tomatoes or 40 small); 1 Tbsp Dijon mustard; 85 grams 1/2 cup crumbled feta, preferably French (about; 2 cloves garlic, minced; 1 teaspoons honey; 85 grams 1/2 cup pitted and chopped kalamata olives (about; 1 teaspoons lemon zest; 4 Tbsps extra-virgin olive oil; 1 teaspoon sweet smoked Spanish paprika; 1 teaspoon rosemary, minced; 1 pinch Big gray salt; 2 teaspoons thyme, minced; 2 kilograms zucchini

Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugulan and Feta Cheese might be just the side dish you are searching for. This recipe serves 6. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 16g of fat, and a total of 230 calories. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 35 minutes. Head to the store and pick up feta, balsamic vinegar, olive oil, and a few other things to make it today.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt.

Ingredients you will need

Mustard

Vinegar

Honey

Salt

Equipment you will use

Bowl

Whisk in 3 tablespoons olive oil. Season with the zest and pepper.

Ingredients you will need

Olive Oil

Pepper

Equipment you will use

Whisk

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.

Ingredients you will need

Pappardelle