Anyone who knows me well, knows how well I love Trader Joe’s. My entire immediate family does, and with all of the unique food items they have, it just never gets old! The first time I had pappardelle (Pronunciation: pa-par-DAY-lay ) pasta was at quaint little Italian restaurant in Monterrey, California when I was visiting my good friend Sonia. I wasn’t used to the wider noodles, but I got over it quickly since they were freshly made and under a delicious and smooth sauce. To some people all noodles taste the same but to me, the size and shape makes a huge difference for the dish. This pappardelle pasta from Trader Joe’s is different from others because it is colorfully flavored with lemon pepper seasoning.
You will need:
- Trader Joe’s Lemon Pepper Pappardelle Pasta or regular pappardelle pasta
- Sea salt
- Extra virgin olive oil
- 3 to 4 small zucchini (italian squash)
- 1/4 cup Pine nuts
- Lemon juice
- Garlic salt
- 1/4 cup fresh shredded basil
- 1/4 cup of Kalamata olives
1. Boil pasta according to the instructions on the package. Al dente is probably best, so no longer than 10 minutes.
2. Chop veggies. Take one large zucchini and slice it in half and then cut length-wise into large pieces. Chop or shred basil leaves into pieces.
3. Saute zucchini until browned on medium high heat in one tablespoon of olive oil. Season with a dash of sea salt and garlic salt. I flipped the pieces over so they could become crispy brown on the fleshy parts of the zucchini. Once nearly tender, add 1/4 cup of pine nuts to toast them.
4. Toss cooked and drained pasta with cooked zucchini, pine nuts, basil 2 tablespoons of fresh-squeezed lemon juice and kalamata olives.
Tip: Make this is a complete meal by adding a protein of your choice such as chicken breast, garbanzo beans, or fish. Top with feta, basil leaves or pine nuts for garnish. Enjoy!