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Zucchini Pappardelle with Pesto and Eggplant alla Norma

Rachael Ray : Food Network
  • 65 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Basil, fresh leaves

1 pint

Cherry tomatoes

1 tsp

Chile flakes

1

Eggplant, large

4 cloves

Garlic

2

Lemon

1 cup

Mint, fresh leaves

3

Zucchini, firm small to medium

4 cups

Vegetable stock

1

Pepper

1

Salt

7/16 cup

Olive oil

1/2 cup

Pine nuts, toasted

1/2 cup

Parmigiano-reggiano

1 cup

Ricotta salata