Pappardelle of Zucchini and Summer Squash

Photography by Karen Wise
  • Yield: 4 servings


2 farm-fresh zucchini
1 to 2 farm-fresh summer squash
1/4cup extra-virgin olive oil
4 slices pancetta (about 1/4 pound), coarsely chopped (optional)
6 garlic cloves, roasted, puréed
1/2cup half-and-half
4tablespoons grated Parmigiano-Reggiano cheese
Pinch of grated nutmeg
1/2teaspoon Tabasco sauce
8 fresh basil leaves, torn
Freshly ground black pepper


  1. Scrub the zucchini and summer squash clean and pat dry with paper towels. Using a vegetable peeler, peel the zucchini and squash lengthwise into thin wide slices.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the pancetta, if using, and sauté until golden and crispy, 3 to 4 minutes. Add the garlic purée and sauté about 30 seconds. Toss in the zucchini and squash and sauté for 2 to 3 minutes. Add the half-and-half with 2 tablespoons of the Parmigiano-Reggiano and toss thoroughly to coat. Season with the nutmeg, Tabasco, and basil and stir to mix. Taste to adjust the seasonings, if necessary.
  3. Transfer to a serving dish, season with the remaining 2 tablespoons Parmigiano-Reggiano and black pepper to taste, and serve.

Reprinted with permission from Silvia Lehrer’s Savoring the Hamptons: Discovering the Food and Wine of Long Island’s East End (Running Press, May 2011).

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