- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Serving: For 4 People
Pappardelle with Ribbon Zucchini and Oyster Mushrooms
Tidbits... This is just the beginning of mushroom season. Oyster mushrooms (Pleurotus) are a fragrant, mild flavored mushroom that blend well with the zucchini and are found in abundance this time of the year.
Ingredients
- Pappardelle - 200 g
- Oyster mushrooms - 800 g
- Zucchini - 1 med. cut into ribbons
- Carrot - 1 med. grated
- Bacon - 1/2 cup ( or prosciutto)
- Extra Virgin Olive Oil
- Parmesan - 1/2 cup
- Heavy cream - 2 Tbl.
- Salt and White Pepper - To tasteTidbits... This is just the beginning of mushroom season. Oyster mushrooms (Pleurotus) are a fragrant, mild flavored mushroom that blend well with the zucchini and are found in abundance this time of yea
Instructions
- Lightly brown bacon in a large skillet with 2 Tbl. olive oil over lively heat.
- Rinse mushrooms and pat dry with paper towels. Slice thinly and add to skillet. Stir fry for 4 or 5 minutes then add ribbon zucchini and grated carrots. Cook another 3 or 4 minutes.
Stir in 2 Tbl. of cream. (This is optional but adds a denser texture to sauce.) Salt and pepper to taste. - Cook pasta in lightly salted boiling water with a touch of olive oil according to directions (do not overcook)
- Drain pasta and add to skillet. Toss and heat briefly until well coated. Drizzle more oil and grate parmesan overtop. Serve hot.
