“Allow us to introduce you to zoodles! (Zucchini noodles for those not in the know.) If you’re looking for a light recipe that doesn’t skimp on flavor, this is it. We’ve taken a classic arrabbiata sauce and replaced the pasta with thin ribbons of lightly blanched zucchini. Almonds are also high in protein and low in fat, making them the perfect addition to this pre-workout recipe.” – Chef Suzanne Lehrer, Culinary Manager at Plated
Zucchini Pappardelle Arrabbiata with Chickpeas and Almonds
Prep Time: 30-40 minutes
- 2 cloves garlic
- 1 shallot
- 1⁄4 bunch basil
- 1 pint grape tomatoes
- 4 zucchini
- 1 15 oz can chickpeas
- 11⁄2 teaspoons dried oregano
- 1⁄4 teaspoon crushed red pepper
- 1 15 oz can crushed tomatoes
- 2 tablespoons slivered almonds
- 3 tablespoons grated pecorino cheese
1. Prepare Ingredients
Preheat oven to 425°F. Mince garlic. Peel shallot and mince. Rinse basil and roughly chop leaves, discarding stems. Rinse grape tomatoes. Rinse zucchini. Using a vegetable peeler, peel into wide ribbons, or using a sharp knife, very thinly slice lengthwise. Place ribbons in a bowl of cold water and set aside.
2. Roast Chickpeas
Drain and rinse chickpeas. Pat dry with paper towel. On a baking sheet, toss chickpeas with 2 tablespoons olive oil, dried oregano, salt, and pepper. Roast until crisp, about 18 minutes.
3. Start Sauce
While chickpeas roast, bring a large pot of water to a boil over high heat. Heat 1 tablespoon olive oil in a medium high- sided pan over medium heat. When oil is shimmering, add garlic, shallot, and crushed red pepper and cook until fragrant, 3 minutes. Add grape tomatoes and cook until beginning to shrivel, about 2 minutes more.
4. Simmer Sauce
Add crushed tomatoes to pan, stir to combine, and bring to a simmer. Simmer until sauce has thickened and flavors have melded, 10-12 minutes. Taste and add salt and black pepper as needed.
5. Toast Almonds
While sauce simmers, in a small pan, arrange almonds in a single layer and place over medium heat. Cook until toasted, shaking pan occasionally, about 5 minutes. Remove pan from heat and set aside.
6. Blanch Zucchini
Drain zucchini. Add to pot of boiling water along with a generous pinch salt. Blanch until just bright green, 30 seconds, then drain and immediately add to sauce in pan. Add basil, chickpeas, and grated pecorino and stir to combine. Divide evenly between 2 bowls, garnish with almonds, and serve.
As the Culinary Manager at Plated, Suzanne Lehrer is thrilled to be able to indulge her food obsession as part of her daily work. She draws inspiration from numerous stints living abroad, daily eating adventures in New York City, and nine months of classic training at the French Culinary Institute.
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