Zucchini Pappardelle with Roasted Tomatoes and Basil

Step 1

Preheat: Preheat oven to 400°F (200°C).

Step 2

Roast tomatoes: Scatter tomatoes on a parchment lined baking sheet. Drizzle with 1 teaspoon of the olive oil, toss to coat. Bake until tomatoes are soft and slightly blistered, about 20 minutes.

Step 3

Prep zucchini: In a large bowl, whisk together 2 tablespoons of the lemon juice and 1 tablespoon of the olive oil. Use a vegetable peeler to peel the zucchini into long strips, then transfer to the bowl. Toss to coat.

Step 4

Toast pine nuts: Add pine nuts to a large skillet over medium heat. Cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to a small bowl.

Step 5

Sauté zucchini: Return skillet to stove over medium-high heat. Pour the zucchini (and any liquid from the bowl) into the pan. Sauté until tender (but not fully cooked), about 5 minutes (be careful not to overcook). Transfer to a colander and let drain.

Step 6

Cook sauce: Return skillet to stove over medium heat (no need to wipe clean). Add 1 tablespoon of the olive oil, garlic, and red pepper flakes. Cook, stirring frequently until the garlic is fragrant, 1 to 2 minutes.

Step 7

Combine: Add zucchini to the pan, toss to coat. Cook until warmed through, about 2 minutes. Pour any excess liquid from the pan. Then, stir in basil, remaining 1 tablespoon lemon juice, remaining 2 tablespoon olive oil, lemon zest, salt and pepper. Top with tomatoes and pine nuts.