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Pappardelle with Zucchini, Roasted Tomatoes and Fresh Rosemary


Pappardelle with Zucchini, Roasted Tomatoes and Fresh Rosemary Recipe

Ingredients:
  • 1/4 cup pine nuts
  • 1 pint grape or cherry tomatoes
  • 3 tablespoons olive oil
  • Coarse salt
  • 16 ounces papparedelle
  • 1 garlic clove, thinly sliced
  • 2 medium zucchini, cut into matchsticks (about 2 inches by 1/4 inch)
  • leaves from two fresh rosemary sprigs, chopped
  • Freshly grated parmesan
  • Directions1. Lightly toast pine nuts in a small dry skillet over medium heat until golden brown. Transfer to small bowl and set aside.
Directions:
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