Burst Tomato Zucchini Pappardelle

This simple, rustic dish uses garden tomatoes and zucchini to make a light sauce that clings to the tender pappardelle noodles.

Ingredients:

1 tbsp olive oil

4 oz egg pappardelle

1 cup cherry tomatoes

1 cup zucchini, sliced in half or quarter moons

2 tsps minced garlic

zest of 1/2 lemon

juice of 1/2 lemon

1 1/2 cups packed baby spinach

salt and pepper to taste

1/4 cup 10% cream

3 tbsps reserved pasta water

fresh basil and parmesan to serve

Heat olive oil in a skillet to medium and add tomatoes. Cook 2-3 minutes pressing slightly to release juices. Add zucchini and cook about 7-9 minutes or until tender then add the garlic and cook 1 minute. Add in the spinach leaves, then the lemon zest and juice, salt, pepper and cream. Stir well. Keep warm. Cook pasta, reserve pasta water then drain the rest. Toss the pasta into the sauce and add pasta water. Warm through and serve with fresh basil leaves and parmesan cheese. Serves 2

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