Zucchini Pappardelle with Olives, Pine Nuts and Golden Raisins
By Your Market District Chefs
Prep Time: 30 min.
Cook Time: 15 min.
Trim ends off zucchini and use a vegetable peeler to slice lengthwise into long thin ribbons; set aside.
In large skillet, toast pine nuts over medium heat for 3-4 minutes until lightly browned; transfer to a plate to cool. Heat oil in the same skillet. Sauté garlic, onion and olives for 3-4 minutes over medium heat.
Add raisins, wine or broth, parsley, salt, pepper and zucchini. Increase heat to medium-high and cook, using tongs to toss gently, for about 3 minutes or until zucchini is just tender.
Serve hot garnished with cheese and toasted pine nuts. Makes 4 servings based on a heaping 1 cup per portion.
Nutritional Information (Per serving):
Calories 250, Fat 17g, Sat Fat 3g, Trans Fat 0g, Cholesterol 5mg, Sodium 660mg, Total Carbohydrate 19g, Fiber 2g, Sugars 11g, Protein 5g, Vitamin A 35% DV, Vitamin C 40% DV, Calcium 10% DV, Iron 8% DV
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.