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Clinton Kelly's Pappardelle with Summer Vegetables and Ricotta

Pappardelle Summer Vegetables Ricotta Auberge du Soleil Resort
Dig into this summer dish!
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
This tasty summer dish is a favorite of Clinton's and soon will be one of yours also.
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ingredients
  • 1 Medium Zucchini
  • 1 Medium Yellow Squash
  • 1 Shallot (minced)
  • 2 Cloves Garlic (minced)
  • 1 pint Cherry Tomatoes (halved)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Salt (divided)
  • 1 teaspoon Fresh Cracked Pepper
  • 1/4 cup Sauvignon Blanc or available White Wine
  • 3 tablespoons Butter
  • 2 teaspoon Fresh Tarragon (chopped)
  • 4 ounces Fresh Baby Arugula
  • 1 pound Fresh Pappardelle
  • 1/2 cup Fresh Ricotta Cheese
  • Freshly Grated Nutmeg to taste
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 teaspoons salt
    Bring stockpot of water to a boil and season with 3 teaspoons of salt.
  • 2
    1 Medium Zucchini
    1 Medium Yellow Squash
    Cut squash and zucchini into quarters lengthwise. Then cut into 1/4 inch slices.
  • 3
    3 tablespoons Extra Virgin Olive Oil
    1 Shallot (minced)
    2 Cloves Garlic (minced)
    Remaining salt
    1 teaspoon Fresh Cracked Pepper
    In a large saute pan heat olive oil over medium high heat. Saute shallot and garlic for 1-2 minutes just until translucent. Add zucchini and squash to the pan and stir to coat with oil. Season with salt and pepper. Continue to cook for 2-3 minutes till vegetables are lightly golden and still crisp.
  • 4
    1/4 cup Sauvignon Blanc or available White Wine
    3 tablespoons Butter
    2 teaspoon Fresh Tarragon (chopped)
    Slowly add white wine and stir to remove any bits from the bottom of the pan. Stir in butter and continue to cook until butter is melted and incorporated into the cooking liquids. Toss in tarragon. Turn heat to low.
  • 5
    1 pound Fresh Pappardelle
    1 pint Cherry Tomatoes (halved)
    Add fresh pasta to boiling water and cook for 2-3 minutes. Remove pasta from water and add directly to saute pan along with tomatoes. Return saute pan to medium heat and toss to incorporate, adding pasta water to loosen sauce if desired.
  • 6
    4 ounces Fresh Baby Arugula
    1/2 cup Fresh Ricotta Cheese
    Freshly Grated Nutmeg to taste
    Transfer to individual plates or platter. Top with fresh arugula and large dollops of ricotta cheese. Garnish with nutmeg.
 
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