Imagine twirling your fork into a vibrant plate of pappardelle, where wide ribbons of pasta dance with colorful, perfectly sautéed seasonal vegetables that burst with fresh flavors. This Italian-inspired dish isn't just a meal; it's a culinary journey that brings the farmer's market directly to your dinner table in just 30 minutes. Whether you're a busy home cook or a passionate food lover, this Pappardelle with Seasonal Vegetables recipe promises to elevate your weeknight dining experience with minimal effort and maximum deliciousness.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces pappardelle pasta
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 12 ounces of pappardelle pasta, 1 sliced zucchini, 1 diced bell pepper, 1 cup of halved cherry tomatoes, 2 tablespoons of olive oil, 2 cloves of minced garlic, salt and pepper to taste, and fresh basil for garnish.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the pappardelle pasta. Cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent the pasta from sticking together.
- While the pasta is cooking, prepare the vegetables. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add the sliced zucchini and diced bell pepper to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Next, add the halved cherry tomatoes to the skillet. Cook for an additional 3-4 minutes, until the tomatoes begin to soften and release their juices.
- Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained pappardelle to the skillet with the sautéed vegetables. Toss everything together gently to combine, adding reserved pasta water a little at a time if needed to help create a light sauce.
- Season the dish with salt and pepper to taste. Continue to toss until the pasta is well coated with the vegetable mixture.
- Remove the skillet from heat and transfer the pappardelle with seasonal vegetables to a serving dish.
- Garnish with fresh basil leaves before serving. Enjoy your Pappardelle with Seasonal Vegetables!
Tips
- Salt your pasta water generously - it should taste like the sea to properly season your pasta from within.
- Reserve pasta cooking water before draining, as its starchy consistency helps create a silky sauce that clings perfectly to the noodles.
- Cut vegetables into uniform sizes to ensure even cooking and a beautiful presentation.
- Use the freshest seasonal vegetables you can find for the most vibrant flavors.
- Don't overcook your vegetables; they should remain crisp and retain their bright colors.
- Fresh basil is key - add it at the very end to preserve its aromatic oils and bright flavor.
- For extra richness, consider adding a sprinkle of parmesan cheese or a drizzle of high-quality olive oil before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
