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Zucchini & Spinach Pappardelle with Lemon Wine Sauce

Quarantine has brought with it lots of things. Homeschooling, some solitude, a husband that is home all the time, a few pounds, and this pasta recipe that was born out of not ordering our groceries in time. The days-long wait for curbside pick-up had me thrown there for a bit but I think I have since mastered it. On one of those nights of not knowing what to make for dinner, I threw this pasta together and it was so yummy that I have made it again since. Incredibly fast and super light and fresh, it is just screaming springtime with a hungry quarantined family. Hope you try it and enjoy!



  • 1 lb pappardelle
  • 3 small zucchini or yellow squash
  • 4-5 cups baby spinach torn
  • 6 tbs olive oil
  • 4 cloves garlic minced
  • 1/2 cup white wine
  • 1 lemon zested and juiced
  • 2 tbs butter
  • 1/3 cup finely grated parmesan
  • salt and pepper to taste
  • parsley


  • Boil pappardelle in pot of heavily salted water. Pappardelle has a tendency to stick together after being taken out of the water so make sure that you don’t do this too early or ahead of time.
  • Slice zucchini very thinly with a mandolin or by hand. They should be almost transparent and floppy.
  • Heat 2 tbs olive oil in a large skillet over medium heat.
  • Cook the zucchini in the skillet and season with salt and pepper. They should cook quickly because they are so thin so only a few minutes.
  • Remove the zucchini from the heat and transfer to a bowl until later.
  • In the same skillet, heat 4 tbs of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
  • Pour in the wine and bring to a simmer, allowing it to reduce by about 1/3.
  • Stir in lemon juice, lemon zest, 2 tbs of butter, salt and pepper to taste, and stir until the butter has melted.
  • Reduce the heat to low and to the skillet, add the pappardelle and the spinach and toss to combine with the sauce. Cook until the spinach starts to silt, about 3 minutes or so.
  • Transfer pappardelle and spinach mixture to a pasta bowl. Add the zucchini and the parmesan and toss to combine.
  • Top with rough chopped parsley and a bit more parmesan if you like.
  • Enjoy!

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