ChezCindy: Pasta & Zucchini Ribbons with Parmesan

The farm markets and our own gardens are overflowing with green and yellow zucchini squash this time of year.  We are always looking for new ways to use these wonderful vegetables.  This pasta dish celebrates zucchini by creating ribbons of the versatile squash.  The recipe adds ribbons of carrots and red onion.  And keeping with the ribbon theme, tossing it all with ribbons of pappardelle pasta and Parmesan cheese. 

Pasta and Zucchini Ribbons with Parmesan

4 medium zucchini, green and yellow variety

4 small carrots

1 cup red onion, sliced vertically

2 cloves garlic

6-8 ounces dry pappardelle pasta

2 tablespoons olive oil

2 tablespoons unsalted butter

2 tablespoons fresh basil sliced into ribbons

2 teaspoons salt

1/2 teaspoon fresh ground black pepper

1/4 cup shaved Parmesan cheese ribbons

Using a vegetable peeler, shave the zucchini squash and carrots into ribbons. 

Slice the red onion into thin vertical slices.  Chop the garlic.  Set aside.

Cook the pappardelle noodles according to the package directions.  Drain and set aside.

While the pasta is cooking, heat 2 tablespoons of oil in a large nonstick skillet.  Add the onion and the carrot, sprinkle with 1/2 teaspoon salt.  Cook for about 4 minutes until the onion is tender and the carrots are starting to soften, stirring frequently.  Add in the zucchini ribbons and garlic, sprinkle with 1/2 teaspoon salt, stir to combine with the onions and carrots.  Cook the vegetables until tender, about 5-7 minutes.  Remove from the pan from the heat.  

Add the cooked pasta to the vegetables along with 2 tablespoons of butter, remaining salt and pepper, gently stir to combine.  Transfer the pasta and ribbon vegetables to a large serving platter.  Garnish with ribbons of basil and Parmesan cheese ribbons.  Serve warm or room temperature. 

 
Shown below is the ribbon pasta with seared salmon.