Pappardelle with Zucchini, Tomatoes and Burrata

 

This is a nice summer dinner all by itself.  With zucchini and tomatoes fresh from the garden, it's so delicious.

• ⅓ c olive oil 
• 3 c tomatoes, diced  
• 3 cloves garlic, sliced 
• 1 c fresh basil, chopped 
• salt and pepper 
• ½ lb. pappardelle 
• 3 small zucchini 
• 3 balls of burrata cheese 
• parmesan cheese

Preheat oven to 400 degrees

Line a baking sheet with foil.  Place the oil, tomatoes, shaved garlic, half of the basil, salt and pepper.  Cook for fifteen minutes.  Remove from the oven.

Cook pappardella until al dente, drain and place in a large bowl.

With a vegetable peeler, make zucchini ribbons, with only the outside – no seeds.

Place zucchini ribbons in the bowl with the pappardelle and mix with roasted tomato mixture with juices.  Break up the burrata and place on top.  Sprinkle on the remaining basil, the parmesan cheese and serve.