PAPPARDELLE WITH ZUCCHINI, ANCHOVIES AND MINT
Yield 6 people
Number Of Ingredients 10
Steps:
- In a large bowl, mix the anchovies, mint, chives and 2 tablespoons of the oil. In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the garlic and crushed red pepper; cook over moderate heat until the garlic is lightly golden, about 3 minutes. Add the zucchini, season with salt and cook over moderately high heat, tossing, until crisp-tender, about 5 minutes. Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Add the zucchini and the reserved pasta water and toss over moderate heat. Transfer the pasta to the bowl with the anchovies and herbs, season with salt and toss well. Serve right away, passing the Parmesan and lemon wedges at the table.
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Vanessa Princewill
[email protected]I found this dish to be a bit bland.
Roy Kmeid
[email protected]This pasta dish was a bit too salty for my taste.
Gamer X
[email protected]Loved this recipe! The zucchini and anchovies were a great combination, and the mint added a nice fresh flavor.
Alexandrea Perea
[email protected]This dish was easy to make and very delicious. The zucchini was cooked perfectly and the anchovies added a nice briny flavor.
Holly Tabone
[email protected]I'm not a huge fan of anchovies, but I really enjoyed this dish. The mint and zucchini helped to balance out the salty flavor of the anchovies.
RZ
[email protected]This pasta dish is a great way to use up summer zucchini. The anchovies and mint add a lot of flavor, and the pasta is cooked perfectly.
Shahida Visagie
[email protected]I made this dish for my family and everyone loved it! The zucchini was perfectly cooked and the anchovies added a nice salty touch. The mint was a great addition and really brightened up the dish.
Felita Williams
[email protected]This is a great recipe for a quick and easy weeknight meal. The zucchini and anchovies are a great combination, and the mint adds a nice fresh flavor.
Nick Hunnicutt
[email protected]I found this dish to be a bit bland. I think it needed more seasoning.
Strawberry Shortcake
[email protected]This pasta dish was a bit too salty for my taste. I think I would use less anchovies next time.
Rana Amanullah
[email protected]Loved this recipe! The zucchini and anchovies were a great combination, and the mint added a nice fresh flavor. I will definitely be making this again.
Lelanie Ackerman
[email protected]This dish was easy to make and very delicious. The zucchini was cooked perfectly and the anchovies added a nice briny flavor. The mint was a great addition and really brightened up the dish.
Ernest Destiny
[email protected]I'm not a huge fan of anchovies, but I really enjoyed this dish. The mint and zucchini helped to balance out the salty flavor of the anchovies. I would definitely make this again!
Jayanti Dhami
[email protected]This pasta dish is a great way to use up summer zucchini. The anchovies and mint add a lot of flavor, and the pasta is cooked perfectly. I would definitely recommend this recipe!
Ali A
[email protected]I made this dish last night and it was a hit! My family loved the combination of flavors and textures. The zucchini was perfectly cooked and the anchovies added a nice salty touch. The mint was a great addition and really brightened up the dish.
ritah nangai
[email protected]This pasta dish was a delightful surprise! The combination of zucchini, anchovies, and mint created a unique and flavorful dish that was both light and satisfying. The anchovies added a savory depth of flavor, while the mint provided a refreshing bri