Asparagus and Zucchini Pappardelle with Parmesan

A quick and easy dish that will leave your pasta cravings satisfied! Sprinkle with mint and pine nuts for added touch of flavor.
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Asparagus and Zucchini Pappardelle with Parmesan

Asparagus and Zucchini Pappardelle with Parmesan

  • Duration
  • Prep Time
  • 4Servings


  • 8 oz whole grain pappardelle (TIP: This can be found dried or in the fresh pasta section.)
  • 2 yellow zucchini, halved lengthwise and thinly sliced crosswise
  • 3 cloves garlic, minced
  • 1 lb asparagus, trimmed and cut into 1 1/2-inch lengths (TIP: Substitute broccolini if you can't find asparagus.)
  • 1 large lemon, zested and juiced, divided
  • 1/2 cup grated Parmesan cheese
  • 3 tbsp finely chopped fresh mint
  • 1/4 cup toasted unsalted pine nuts, optional


1. Bring a large saucepan of water to a boil. Add pasta and cook al dente according to package directions. Reserving ¼ cup cooking liquid, drain pasta.

2. Meanwhile, in a large skillet on medium-high, heat oil. Working in small batches, sauté zucchini, stirring frequently, until softened and golden brown, 2 to 3 minutes.

3. Return all zucchini to skillet. Add garlic and sauté until fragrant, about 30 seconds. Add asparagus, salt, pepper and lemon juice. Reduce heat to medium-low; cook, stirring occasionally and scraping up any browned bits from bottom of pan, until asparagus is tender and bright green, 2 to 3 minutes.

4. Remove from heat. Add pasta, lemon zest and cheese; toss to combine. If necessary, add enough reserved pasta-cooking water to reach desired consistency. Sprinkle with mint and pine nuts (if using).

Nutrition Information

  • Serving Size: 2 cups
  • Calories: 289
  • Carbohydrate Content: 46 g
  • Cholesterol Content: 9 mg
  • Fat Content: 8 g
  • Fiber Content: 8 g
  • Protein Content: 15 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 322 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 2 g