Zucchini “pappardelle” with lemon and herbs

As spring turns to summer, here’s a wonderfully fragrant and fresh light dish that uses what’s best this season. Serve it cold on a warm night, or heat it up (microwave is fine!) for extra comfort on a chilly evening.


  • 4-5 medium zucchini
  • 2 lemons
  • 5 garlic cloves
  • ¼ cup olive oil
  • 2 tablespoons capers
  • A few sprigs of thyme
  • Pinch of red pepper flakes
  • 4 tablespoons finely grated parmesan
  • 3 tablespoons pine nuts
  • 2 tablespoons finely chopped mint leaves
  • Salt and pepper to taste

Special equipment: mandolin, or a good vegetable peeler

To make:

Using a mandolin or peeler, cut the zucchini lengthwise into long thin ribbons. Cut those pieces lengthwise into narrower strips. Set aside in a large serving bowl

Cut the lemon into very thin – almost transparent – slices, using the mandolin. Pile the slices, and cut into 4. Add to the large bowl

Sliver the garlic cloves into the thinnest slices – again, mandolin is best.

To make the dressing, place the olive oil, garlic slices, thyme leaves, capers and pepper flakes in a large skillet. Turn the heat onto medium. Don’t preheat the pan. As the oil heats up watch carefully so that the garlic doesn’t burn. Stir the garlic gently. Continue cooking until the garlic is slightly golden, about 1 minute. Let cool


Add into the large bowl with the zucchini the rest of the ingredients: Parmesan cheese, pine nuts, mint, salt and pepper, and the toasted olive oil/garlic dressing

Mix well, correct taste and serve


Serves 4-8


Dr. Ayala