Preparation Time: 20 min
Cooking Time: 20 min
Pappardelle with vegetables are a very tasty first course with a seasoning based on seasonal vegetables: peppers, potatoes, spring onion, courgettes and tomatoes. A perfect recipe for a family lunch or dinner with friends in the summer.
400 gr pappardelle
1 green pepper
1 spring onion
extra virgin olive oil
salty ricotta cheese
Pappardelle with vegetables are an ideal first course for the hot season, because it uses vegetables that give their best in summer. Peppers, potatoes, spring onions, courgettes and tomatoes create a truly irresistible mix of flavors and colors.
The recipe is easy and can be prepared in 40 minutes, it involves cooking the vegetables in a pan in the right order, so that they are cooked correctly and ready at the same time, starting with the most tenacious and ending with the softest.
The final touch with fresh basil and salted ricotta gives the dish a fragrant twist on one side and savory on the other and completes the flavor of the sauce.
If you also want to try your hand at preparing pappardelle, here you will find the recipe for egg pasta. If you are a vegetarian you can follow the same recipe simply avoiding the salted ricotta.
To prepare the pappardelle with vegetables, first you will have to cut all the vegetables with the mandolin which will then be cut into lozenges (so that they are similar in size and shape to pappardelle). In a non-stick pan with a good dose of extra virgin olive oil, brown the vegetables starting with the crispest (potato and pepper).
Continue adding the courgettes, the spring onion and, finally, the tomatoes. Season with salt and cook hydrating with a few tablespoons of the pasta cooking water. Meanwhile, boil the tagliatelle in boiling salted water. Drain them al dente and transfer directly to the pan.
Stir the noodles directly in the pan with the vegetables, in order to create a cream with the starch of the potato. Complete the pappardelle with vegetables with fresh basil and serve with the grated ricotta salata.