Patty Pan Pappardelle Pasta
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 12 ounces pappardelle pasta
- 1 tablespoon olive oil
- ½ tbsp fresh thyme leaves
- ½ teaspoon red pepper flakes
- 1 shallot (sliced)
- 3 garlic (sliced)
- ¾ lb patty pan squash (sliced on a mandoline)
- ½ cup Ricotta salata
- 1 lemon (juiced and zested)
- Kosher salt and freshly cracked black pepper to taste
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Preparation
Step 1
In a large pasta pot, cook the pasta according to the package directions. Drain and set aside.
Step 2
In a large skillet, heat the olive oil over`medium high heat. Add the red pepper flakes and thyme and stir to infuse the oil for 60 seconds. Add the shallot, stir to combine for 30 seconds until it becomes translucent, then add the garlic and cook for 30 seconds more. Once fragrant, add the sliced patty pan squash and saute for 2-3 minutes until just cooked.
Step 3
Once cooked, add the pasta into the skillet and stir to combine. Remove from the heat. Add the ricotta salata and juice of 1 lemon and lemon zest. Stir to combine. Season with salt and freshly cracked black pepper to taste. Serve immediately
Step 4
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