Top of Main Content

Pure Fuel Recipes: Zucchini Pappardelle Arrabbiata

posted on:
posted by:
categories:

_Zucchini Pappardelle Arrabbiata with Chickpeas and Almonds beauty

“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
Serves: 2
Calories: 640

Ingredients: 

  • 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.

Plated Chef, Suzanne Lehrer

Plated Chef,
Suzanne Lehrer

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.

Pure-Resolutions-Giveaway_Email-Final

NO PURCHASE NECESSARY TO ENTER OR WIN. PURCHASE WILL NOT INCREASE THE ODDS OF THE ENTRY WINNING. The Pure Resolutions Sweepstakes is open only to legal residents of the 48 contiguous United States and the District of Columbia (excludes Alaska and Hawaii) and who are at least 18 years of age. The Pure Resolutions Sweepstakes is void in Rhode Island, Puerto Rico and where otherwise prohibited by law. The odds of winning depend on the number of valid entries submitted during the Sweepstakes promotion period. Sweepstakes promotion period ends on January 31, 2015 at 11:59 PM (Eastern Time (US & Canada)). Winners are responsible for taxes associated with all prizes.

Leave a comment