Papparadelle with Creamy Zucchini, Feta and Mint
Got a zucchini blitz going on in your garden? You can serve this dish over and over by varying it with different herbs and cheeses.
Ingredients
4 Tbsp. olive oil
3 Tbsp. thinly sliced shallots
3 garlic cloves, thinly sliced
1-1/2 pounds small zucchini, cut into 1/2-inch dice
Salt and pepper
2/3 cup 2% or whole milk
1 package (12 oz.) fresh lasagna sheets, cut lengthwise into 1/2-inch-wide strips (see suggestion)
2 to 3 Tbsp. chopped fresh mint
1/2 cup crumbled feta
Directions
Bring a pot of salted water to boil. Meanwhile, place olive oil, shallots and garlic in a large, heavy skillet. Place over medium-low flame and let it heat up. Cook, stirring occasionally, until shallot and garlic are sizzling and softened.
Add zucchini plus a generous seasoning of salt and pepper. Raise heat to medium and cook, stirring occasionally, until zucchini starts to soften, 5 to 8 minutes. Stir in milk; continue to cook, stirring often, until zucchini is fully tender, about 5 minutes more.
While the zucchini is finishing, add pasta to the boiling water; cook until barely tender. Drain pasta and toss it with the zucchini mixture, mint and feta. It will absorb any remaining liquid. Add more salt and pepper as desired. Serve pronto.
Suggestions
Terese recommends local RP’s Pasta Company’s fresh lasagna sheets for this recipe.
Stellar cheese-and-herb combinations include Hook’s Gorgonzola with tarragon, Sartori’s BellaVitano Gold with basil, and Capri Cheese’s sheep and goat milk chevre with dill.
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