Zucchini Pappardelle With Roasted Tomato Vinaigrette, Arugula And Feta Cheese Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
215
FAT
48%
CHOL
6%
SOD
23%

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Ingredients for 6 servings

1 teaspoon rosemary, minced

Freshly ground black pepper

4 1/2 pounds zucchini

1/2 cup crumbled feta, preferably French (about 3 ounces)

1/2 teaspoon lemon zest

1 tablespoon Dijon mustard

2 tablespoons good quality balsamic vinegar

1/2 teaspoon honey

Big pinch gray salt

1/2 cup pitted and chopped kalamata olives (about 3 ounces)

Cherry tomatoes (20 large or 40 small)

2 teaspoons thyme, minced

2 cloves garlic, minced

4 tablespoons extra-virgin olive oil

1 teaspoon sweet smoked Spanish paprika

2 bunches arugula

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