This pasta dish isn't just pretty, it's also economical and delicious as well. Veggie ribbons are an easy an inexpensive way to add color and flavor to this extra long pasta.
Yields 6 servings
Heat a large pot of water and salt to boiling - 4 quarts of water to 1 Tablespoon salt.
Wash vegetables and dry well. Using a vegetable peeler, run it slowly down the length of each vegetable, making ribbons of each.
Stir together olive oil, garlic and lemon zest in a large serving bowl. Set aside.
Cook pappardelle in boiling salted water according to package directions. During the last 2 minutes of cooking, add the vegetable ribbons.
Drain pasta and veggies and add to bowl with oil, garlic and zest. Toss well and stir in parsley, walnuts and Parmesan. Add salt to taste and serve hot.