Pasta has always been our go-to meal. It’s quick, easy and we always have an extra package or
two three waiting to be used in the pantry.
Because of this, I don’t get too excited over a simple plate of pasta and jarred marinara sauce. Been there. Done that.
BUT! Then I discovered this Lemon Pappardelle Pasta from Trader Joe’s a couple months ago and it adds a whole new dimension to “a quick pasta dinner.”
Sure, I wish I could say that I made my own pasta from scratch and infused fresh lemon and herbs for the flavor. But, the one time I tried making homemade pasta was an epic fail (remember this Ogre Pasta?) and after throwing away 2 hours worth of work in the trash, I found a whole new appreciation for buying perfectly packaged pasta at the store.
Especially when it comes in fun flavors and is topped with fresh cheese, basil (from my plant that I now have kept alive for nearly 4 weeks- it’s a record!!), zucchini and edamame.
I am now excited all over again for those fall-back pasta dishes, knowing this is in the rotation!
Garden Lemon Basil Pappardelle
Keywords: saute entree side vegetarian pasta beans cheese zucchini Italian summer
Tip: If you can’d find this pasta, you can prepare this with whole wheat pasta and adding fresh lemon juice and zest when tossing together.
- 8 oz. lemon pappardelle pasta
- 2 tbs. olive oil
- 1 zucchini, sliced and halved
- 2 garlic cloves
- Pinch red pepper flakes
- Salt and pepper, to taste
- 1/3 cup shelled edamame
- Handful fresh basil, roughly chopped
- 4 oz. mozzarella, ripped into pieces
1. Cook pasta according to package directions. Meanwhile, heat olive oil in large skillet over medium high heat. Add zucchini and cook about 3 minutes. Add garlic, red pepper flakes, salt and pepper and cook 1 minutes. Stir in edamame to warm through and set aside.
2. Toss cooked pasta with zucchini, basil and mozzarella. Serve and enjoy!
~What is your go-to meal?