Pappardelle with Asparagus, Zucchini and Goat Cheese Recipe

Prep Time Cook Time Serves
10m 15m Serves 4

I have used pappardelle pasta with this recipe, but you could use another shape of pasta if you prefer. This is a pretty simple dish, so it works best when you use good quality and fresh ingredients. Since there is no sauce to “mask” anything, you want to make sure your vegetables are not overcooked, your goat cheese is flavorful and your pasta is al dente.


  • 10-12 spears of asparagus, trimmed and peeled 
  • 2 medium sized zucchini
  • 1 pound dried pappardelle pasta
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 garlic cloves, peeled and minced
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 3 ½ ounces good quality goat cheese, crumbled


Cut each asparagus on the diagonal into 1-inch pieces and set aside. Halve the zucchini lengthwise and then slice into ½-inch pieces, also on the diagonal.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually about 10 minutes). Once cooked, drain and return to the warm pot. Drizzle with some olive oil and keep warm.

In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the minced garlic and fry for a few minutes until fragrant, being careful not to burn it. Add the zucchini and asparagus and sauté for about 4 minutes or until they start to soften. Add the lemon zest and mix well. Add the pasta and toss to combine. Season with salt and pepper to taste.

To serve, plate your pappardelle onto a serving platter or individual plates and sprinkle with goat cheese to finish.

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