Recipe of the Week: Lemon-Pepper Papparadelle with Zucchini Ribbons
Monday, June 20, 2011
Pasta tossed with black pepper and grated cheese is a classic Italian combination called Caccio e Pepe, but for this recipe, Tracy Holleran of The Secret Ingredient Cooking School in Fairfield, added some of the season's bounty and the fresh flavor of lemon to make a light, delicious, summery dish. For more of Tracy's recipes or to learn about her classes, go to www.TheSecretIngredientOnline.com.
Lemon-Pepper Papparadelle with Zucchini Ribbons
Serves 2
1 large zucchini, cut lengthwise into ribbons (using a vegetable peeler)
8 oz lemon-pepper papparadelle pasta (available at Trader Joe's, or substitute plain papparadelle or other wide, flat pasta)
1 lemon, juiced
extra virgin olive oil
freshly cracked pepper
Pecorino Romano cheese, grated
-Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
-About two minutes before the pasta is done (and "al dente" in texture), add the zucchini ribbons to the pot.
-Drain the pasta/zucchini thoroughly, and place in a large bowl.
-Dress pasta with a good drizzle of olive oil, a splash of fresh lemon juice, plenty of freshly cracked black pepper, plus about three tablespoons of grated cheese.
-Mix to combine and serve hot.
