Pappardelle with Zucchini Ribbons (Zucchini Noodles) and Fried Capers

Get Recipe: foodandstyle.com/pappardelle-...
The Ultimate Summer Pasta!
Here, young zucchini are shaved in ribbons that are the same size as the pappardelle. They don’t just add a lovely crunch to the dish; they make it so much lighter as well. The sauce is made with flash-sautéed tomatoes and pan-fried basil, which in turn bring depth and loads of flavor. Finally, the pasta is garnished with fresh goat cheese, fried capers (irresistibly salty!) and a beautiful lemon-infused oil.
Of course, if you want this dish to be truly special, make your own pappardelle using this homemade chickpea flour dough: • How to Make Homemade P... . But the recipe works just fine with store-bought pappardelle too.
Every forkful of this pasta is light, yet richly flavored… a fiesta for the taste buds!

[@Picadru]

Can't wait to try this recipe! Couple of questions; what kind of pan are you using? And what cheese would you recommend if I have fickle guests who don't like goat cheese?

[@Foodandstyle]

Drew Reilly Hi Drew! The pan I use is a scanpan with titanium non-stick finish. It's the workhorse in my kitchen. This pan holds and distribute heat like no other. Plus it's extremely high quality: www.scanpancookware.com/scanpan-iq-12-5in-3-1-2qt-cov-saute-pan-432.html (BTW, I am not promoting this companies products or anything like that. They just make my favorite cookware). As for the cheese, you can substitute the goat cheese with ricotta. Have fun making this pasta and let me know how it turns out!