Brown Butter Pappardelle with Arugula and Zucchini Ribbons

I had bought some pappardelle at the store and came up with this recipe to use it with some items I had in the fridge. It came out so tasty I had to record the recipe. If you aren’t eating low fodmap, you can chop the garlic and leave it in the sauce.

1 lb pappardelle

1-3 cloves garlic

3 tbsp butter

1.5 tbsp lemon juice

1-3 tsp salt

1/2 tsp black pepper

1 medium zucchini

2 medium eggs

4 oz arugula

1. Boil the water for the past
2. While the water is heating, melt the butter in a skillet on low heat. Add the garlic cloves whole. Leave the butter and garlic to cook on low.
3. Slice the zucchini lengthwise into very thin strips, halve the strips horizontally, then cut the strips lengthwise into thin ribbons.
4. Add the pasta to the boiling water. Cook for 10 minutes.
5. Remove the garlic cloves.
6. Add the zucchini and salt to the pan. Let cook for 3 minutes.
7. Turn off the heat on the pan. Let cool for a couple minutes.
8. Add the lemon juice and eggs to the pan, whisk together.
9. Reserve 1/2 cup of pasta water.
10. Drain the pasta. Let sit for 30 seconds
11. Returns the pasta to the pot and immediately stir in the sauce.
12. Add the arugula and stir together.

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