Pappardelle is an extra wide variety of Fettuccine (my daughter’s favorite pasta). Normally I would prepare a butter or cream sauce for Pappardelle, but I wanted something healthier, but still sort of creamy this time around. After scouring the pantry, I decided that mashed cannellini beans would provide the creaminess for the sauce that night, as well as a nice little boost of protein and fiber. I had a couple small zucchini squash on hand, so those were sliced into ribbons to mimic the shape of the pasta. Parmesan cheese, thyme and garlic add flavor.
The resulting Zucchini Ribbons and Pappardelle with Garlic Cannellini Bean Sauce recipe is both low in fat and vegetarian. My daughter and I both enjoyed it, and I caught her sharing a few of the leftover noodles with our dog later that evening (who surprisingly seemed to like them as well).
- ½ lb. of pappardelle
- 2-3 small zucchini
- 1 tsp olive oil
- 2 cloves of fresh garlic (minced/crushed)
- ⅓ cup chicken or vegetable broth
- 2 tbs. white wine
- ½ cup cannellini beans (cooked)
- ¼ tsp dried thyme
- ¼ cup grated Parmesan cheese (plus some to top at serving time)
- Bring a large pot of water to boil.
- While waiting for water to boil: Slice the zucchini into thin ribbons, and mash the cannellini beans into a paste.
- In another pan (med-high), saute the garlic in olive oil, for approx. a minute, add broth, wine, bean paste and thyme. cut down to simmer.
- Add pappardelle to pasta water. When almost done cooking, add the zucchini ribbons to the water. Boil an additional minute, then drain.
- Combine sauce and zucchini pasta and stir to coat. Add grated Parmesan and gently stir again to incorporate the cheese.
- Serve with more grated cheese and cracked black pepper.