Zucchini Pappardelle with Pine Nuts
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1½ pounds zucchini (4 medium), thinly sliced
  • 3 cloves garlic, minced
  • salt and pepper
  • 2–3 T Marsala
  • 4 T golden raisins
  • 2 tablespoons pine nuts, toasted
  • 8 ounces pappardelle
  • Freshly grated Parmesan and chopped mint to garnish
  1. Heat the butter and oil in a heavy saucepan.
  2. Add the zucchini to the pan with the garlic and season with salt and pepper. Cook over low to medium heat for about 30 minutes, stirring occasionally. The zucchini is ready when it has turned into not quite a gormless sludge -- you should see some zucchini shape, but not much. If you cook it until there is no zucchini shape left that's fine, too.
  3. When the zucchini has reached the right consistency, add the Marsala and the raisins, cook for about 5 minutes more, then stir in the pine nuts.
  4. Serve over pasta, garnished with parmesan and mint or parsley.
From Forever Summer by Nigella Lawson
Recipe by The Domestic Front at http://www.thedomesticfront.com/too-much-zucchini-zucchini-pappardelle-with-pine-nuts/