Summer Garden Lemon Pappardelle

vegetarian ⓘ

From a reel by Whitney Kai Lyn — watch the original

Ingredients

• 12 oz pappardelle pasta
• 2 tbsp butter
• 1 zucchini, sliced into half moons
• 1 yellow squash, sliced into half moons
• 3–4 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• ½ cup freshly grated Parmesan, plus more for serving
• ¼–½ cup fresh basil, chopped
• 2 heirloom tomatoes, sliced
• Salt & pepper, to taste
• Salt & pepper, to taste
• Optional: crushed red pepper flakes
• plus more for serving
• Finish with extra Parmesan, fresh basil

Instructions

1. Boil a large pot of salted water and cook the pappardelle until al dente. Before draining, reserve 0.5 cup of the pasta water.
2. Melt butter in a large skillet over medium-high heat. Add the sliced zucchini and squash, season with salt and pepper, and sauté for 6 to 8 minutes until tender and golden.
3. Add the minced garlic to the skillet and cook for 30 seconds.
4. Incorporate the lemon zest, lemon juice, cooked pasta, and a small amount of the reserved pasta water into the skillet.
5. Stir in the Parmesan and chopped basil, tossing until the cheese creates a smooth sauce. Add more pasta water if necessary to coat the pasta evenly.
6. Serve the pasta in bowls topped with sliced heirloom tomatoes, extra Parmesan, fresh basil, black pepper, and red pepper flakes if desired.