Pappardelle Pasta with Veggie Ribbons is a delicious and easy veggie filled meal that will even please husbands!
Pappardelle pasta with ribbons of vegetables garnished with lots of fresh thyme
Sometimes before my husband goes on business travel I like to cook a nice simple meal filled with veggies. I’m pretty sure he won’t get good veggies while he’s eating out. Sure, he might get a steak or a burger while he’s traveling. And, that burger might have ketchup or even some lettuce on it. And, he might (jokingly) argue that ketchup is made from tomatoes, so it should count as some sort of serving of vegetables.
But, to make sure that he gets something decent before he goes, I like to load up the meal with tasty veggies. This dish perfectly fits that bill. A really pretty presentation. Lots of fresh veggies, and, you can add whatever veggies you like. Asparagus spears would work really well for this dish. Butternut squash or sweet red or orange bell pepper would also be great.
Since the veggies are cut into thin strips for this dish, they cook really quickly. Just toss them into the cooking water with the pasta that’s already about half done. It’s a nice easy way to cook the veggies and it doesn’t require lots of pots and pans. Ta-da! Voila! Presto! Dinner filled with tasty veggies all in a fun presentation.
Pappardelle Pasta with Veggie Ribbons Recipe
Pappardelle Pasta with Veggie Ribbons
- 2 green onions cut lengthwise
- 1 large carrot peeled
- 1 zucchini
- 1 yellow crookneck squash
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large shallots thinly sliced
- ½ cup white wine
- ½ cup vegetable broth
- ½ cup frozen peas
- 1 lb large ribbon pasta such as Pappardelle
- 1 tablespoon fresh thyme
- salt & pepper
- Freshly grated Parmesan for serving
- Cut vegetables lengthwise with a mandoline or a vegetable peeler. Place green onion slices and other vegetable ribbons in a large bowl. Add ¼ teaspoon salt, and toss to combine. Set aside.
- Melt the butter and oil in a saucepan over medium-high heat. Add shallots, and sprinkle with ¼ teaspoon of salt. Sauté 10 minutes until the shallots brown. Add wine and simmer until the liquid is reduced to a glaze, about 3 minutes. Add broth, and bring to a boil. Add frozen peas, and continue to simmer for about 4 minutes, until peas are heated through. Take off heat, and set aside.
- Bring a large pot of water to boil. Add the pasta and cook according to package directions, but, five minutes before the pasta is done, add the veggie ribbons to the pasta cooking water. Once pasta and veggies are done, drain, reserving ½ cup of the pasta cooking liquid.
- Place pasta and veggie ribbons in a large bowl (the same one you had the veggies in will work) and toss with shallot sauce. Mix in reserved cooking liquid as needed if pasta is too dry. Taste and season with additional salt and freshly grated pepper. Serve with freshly grated Parmesan, if desired.
Makes 6-8 servings