I love pasta… if I could eat it every day, I probably would. But with bikini season around the corner, I’ve had to make a few changes to my favourite comfort food because, let’s be honest, who can give up pasta? So I searched through recipes to get ideas on how to make a bikini-friendly pasta dish and found the answer… zucchini!
There are no words to describe the delicious flavours that broiled tomatoes bring to a dish. Crème fraiche add a touch of creaminess without a ridiculous amount of calories. The thyme bring a a delightful twist to every bite. I’m always looking for easy go-to recipes to add into my repertoire of dishes, and I do believe that this one will be making a regular appearance this summer at the dinner table!
Zucchini Summer Pasta
Makes 4 servings
1 lb zucchini
3/4 tsp kosher salt
1 pint of grape tomatoes
1 1/2 tbsp extra virgin olive oil
8 ounces of uncooked pappardelle
6 tbsp crème fraiche
1 tbsp fresh flat-leaf parsley, chopped
2 tsp fresh chives, minced
2 tsp fresh thyme, chopped
1. Preheat broiled to high.
2. Using a vegetable peeler, peel zucchini into thin strips. Place in a bowl and toss with 1/4 teaspoon of salt. Set aside.
3. In a medium bowl, toss the tomatoes with 1 1/2 teaspoon of olive oil, then arrange on a single layer on a cookie sheet lined with foil. Broil those babies up for about 10 minutes or until they become slightly charred. Make sure you reserve the juices.
4. Cook pasta until al dente, but avoid adding oil or salt to the cooking water. Drain pasta reserving 1/2 cup of cooking water.
5. Heat a large skillet over medium-high heat. Add the cooking liquid and bring to a boil. Add pasta, tomatoes and the juice from the tomatoes and let heat about 2 minutes.
6. Remove from heat and stir in the remaining 1 tablespoon of oil and 1/2 teaspoon of salt, the crème fraiche and herbs. Stir until just combined.
7. Divide mixture into 4 bowls, top with zucchini ribbons and enjoy!
[All photos are my own and not to be used without permission]