I am sooooooo excited to share this recipe with you guys. I love fresh pasta and I am known to make my own pasta from scratch for a VERY special guest here and there. I had a girls night workout planned in the city that got rained out last week, lucky for us the workout was scheduled right next door to our only Whole Foods! And since me and my girlfriends were already there...it only made sense that we turn our workout night into dinner, drinks and a WF shopping trip (yes I know, the exact opposite of a workout). While browsing through the aisles searching for things that I can only get at WF, which I only get to visit once a month since it is 30 minutes from my house, I came across the fresh pastas in a refrigerated section. I got secretly giddy...like weirdly giddy. If you have never had anything but dried pasta from a bag or box, you have no idea why I got so pumped up, but if you have experienced the amazing texture and flavor of fresh pasta, you are closing your eyes and possibly drooling with me right now....go get a rag to wipe your chin, I'll wait....You are more than welcome to use a dried pasta for this recipe but I highly recommend you trying to find a fresh pasta to use, even if it isn't pappardelle (a 1" wide noodle - like a wide fettuccine). This pasta dish is simple, easy and beautiful. I added in the zucchini to cut down on the amount of pasta you need to eat and it adds a great flavor and texture of its own. If you are cutting out carbs you can skip the pasta all together and just use the raw zucchini in place of the pasta. The sauteed vegetables will heat the zucchini and therefore there is no need to cook the zucchini. I would love to hear about your experience if this will be your first time with fresh pasta!
10 oz pappardelle pasta (I buy "fresh" pasta from Whole Foods)
1 cup pancetta, diced
2 cups Cherry Tomatoes
1/2 medium yellow onion sliced
1 cup mushroom
1/2 zucchini - julienned
1/2 cup basil, cut into ribbons
Romano cheese, grated
1 tsp butchers block black pepper
2 Tbsp butter
In a pan, drizzle a small amount of olive oil. Add pancetta and sautee for 3 minutes, add onion, mushroom, and tomatoes sautee until onions are translucent and tomatoes are bursting. Boil the pasta in salted water. Remember that fresh pasta only takes 2-3 minutes to cook, dried pasta will take closer to 12 minutes. Drain water from pasta, put pasta in a bowl with the raw julienne zucchini and toss with black pepper, a drizzle of olive oil and the butter. Place the tomato, pancetta, mushroom and onions over pasta and zucchini. Sprinkle the basil ribbons on top of that and then top with the grated Romano cheese. Serve immediately and enjoy!
**I do not eat mushrooms so feel free to take those out. you can also add in any vegetables you have on hand. Here are some other options: broccolini, bell pepper, spinach, etc. Also, pancetta is really salty, so no additional salt is needed for the recipe with the exception of the salted boiling water.