Pappardelle Pasta with Veggie Ribbons

Servings 6
Author Debi


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

Makes 6-8 servings