If you’re like us, you shop the Farmers Markets over the weekend. With good intentions you buy a beautiful assortment of fresh summer veggies. By mid-week you’ve still got a bin full begging for their time to shine.

Enter this 15 minute shrimp & veggie pasta recipe and you’re now well on your way to hero status!

There’s something so sexy and delicious about beautiful Pappardelle pasta.  I’m certain simply a little butter and parmesan makes it a worthy meal.

But trust me when I say that adding shrimp and summer vegetables elevates this dish to RQ status.

RQ = Restaurant Quality

Our latest pasta dish is just bursting with fresh bright flavors. Shrimp, summer veggies, fresh herbs, garlic, lemon juice, and parmesan cheese are a wonderful combination. This is the kind of meal that’s quick to get to the table but has you wanting to slowly savor every bite.  

Preparation

• Slice or dice a nice assortment of veggies like asparagus, squash, zucchini, corn, peppers. Choose your favorites. Your veggie bin contents.
• Boil Pappardelle according to directions about 8-10 minutes.
• While pasta is cooking, lightly sauté veggies in olive oil in a large skillet until just tender, about 5 minutes. Add in shrimp, chopped garlic and season with salt & pepper and cook covered an additional 2-3 minutes until shrimp are cooked through.
• Squeeze in juice of half a lemon and 1/2 cup of grated parmesan cheese.
• Transfer al dente pasta to to sautéed shrimp and veggies. Add in 1/2 cup pasta liquid and toss to combine. Season with salt and pepper to taste.
• Serve family-style on a large platter. Sprinkle with fresh chopped parsley and freshly grated parmesan cheese.

Simply delicious.

Side Note:  When searching for Pappardelle recipes, I discovered that the pasta’s name comes from the Italian pappare, a verb which means “to gobble up.”  And so we did…

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta

15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta needs to be on your dinner rotation this summer.

Course Entree

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 8 ounces dried pappardelle pasta
• 1 Tablespoon olive oil
• 4 cups diced or sliced summer veggies such as: corn, zucchini, yellow squash, peppers, cherry tomatoes, asparagus, broccoli
• 1 pound medium or large peeled & deveined raw shrimp
• 2 Tablespoons butter
• 3 cloves garlic minced
• 1 lemon
• 1 cup parmesan cheese finely grated
• fresh parsley chopped
• salt & pepper to taste

Instructions

• Boil Pappardelle Pasta al dente, according to package instructions.
• Heat olive oil in a large skillet. Add in sliced and diced veggies and saute 3-4 minutes over medium high. Add in peeled and deveined shrimp and stir to combine. Cover and cook an additional 2-3 minutes, until shrimp are opaque and cooked through. Add in butter and garlic, stir to combine.
• Add drained pasta to shrimp and veggie pan, reserving 1/2 cup of cooking liquid. Add cooking liquid, juice of a 1/2 lemon, and 3/4 cup parmesan cheese to pan. Stir until pasta is well coated. Season with salt & pepper and additional lemon juice to taste.
• Serve shrimp & veggie pasta family style on a platter. Sprinkle top with remaining parmesan cheese and fresh chopped parsley.

The post 15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta appeared first on Lemony Thyme.

Pappardelle with Lemony Thyme Roasted Mushrooms.

When I saw this gorgeous Baked Lemon & Thyme Mushrooms recipe from Simple Provisions I knew in an instant that it would become a favorite.  But instead of serving it as an appetizer with crostini, why not make it a Meatless Monday Meal.

These oven roasted mushrooms would also be amazing as a side dish.  The lemony thyme and nutty Parmesan cheese go so nicely together.  We first discovered this fabulous combination when we paired them in our Lemony Thyme Orzotto.

The oven roasted mushrooms are then added to sautéed shallot and garlic, which is precisely where the sauce begins to build.  Reserved cooking liquid from the pappardelle, cream, lemon juice, Parmesan cheese, sea salt, freshly cracked pepper, and a pinch of nutmeg are added to the mushrooms.  The tender pappardelle noodles are then gently tossed to coat.  Pappardelle with Lemony Thyme Roasted Mushrooms is a simple yet elegant dish, that is full of flavor.

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Pappardelle with Lemony Thyme Roasted Mushrooms

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Libby with Lemony Thyme, inspired by Simple Provisions

Ingredients

• 1 lb. mushrooms sliced
• 1 lemon zest & juice
• 1 Tbl. fresh lemony thyme
• 3 Tbl. olive oil
• sea salt & freshly cracked pepper
• 4 ounces uncooked pappardelle pasta
• 1 Tbl. olive oil
• 1 shallot thinly sliced
• 2 garlic cloves minced
• 1/3 cup freshly grated Parmesan cheese plus more for garnish
• 1/3 cup cream
• 1/4 tsp. salt
• 1/2 tsp. freshly cracked black pepper
• pinch nutmeg
• 1 tsp. truffle oil
• flat leaf parsley or fresh lemony thyme for garnish

Instructions

• Preheat oven to 400 degrees.
• Place sliced mushrooms in a single layer on a shallow rimmed baking sheet. Combine the zest of the lemon, with minced lemony thyme, and olive oil. Pour over mushrooms. Sprinkle mushrooms with salt & freshly cracked pepper. Stir to coat. Bake for 10 – 12 minutes; stirring midway through.
• Cook pasta in boiling water for 10 minutes or until al dente; drain reserving 1/4 cup cooking liquid.
• Meanwhile heat 1 Tbl. olive oil in a large skillet over medium heat and sauté shallot and garlic, 2-3 minutes. Add in mushrooms, lemon juice, 1/4 cup reserved cooking liquid, cream, 1/3 cup grated Parmesan cheese, cooked pasta, salt and freshly cracked black pepper. Toss well to combine; drizzle with truffle oil. Divide between two plates. Sprinkle with freshly grated Parmesan cheese and parsley.

The post Pappardelle with Lemony Thyme Roasted Mushrooms appeared first on Lemony Thyme.

Pappardelle pasta became a new favorite last winter.  It’s luxurious actually.  This Pappardelle & Peas with Ricotta Pesto recipe, adapted from my Weight Watchers cookbook, has just the right amount of richness while still being calorically friendly. 

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Pappardelle & Peas with Ricotta Pesto

Course Pasta

Author Weight Watchers

Ingredients

• 8 oz. Pappardelle pasta
• 2 cups frozen green peas
• 1 cup fat-free ricotta cheese
• 1/4 cup basil pesto
• 2 Tbl. Parmesan cheese grated
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbl. fresh flat leaf parsley chopped

Instructions

• Cook pasta according to package directions, adding peas during last 2 minutes of cooking. Drain, reserve 1/4 cup of the cooking liquid.
• Meanwhile, stir together ricotta, pesto, Parmesan, salt, and pepper in large bowl. Add pasta mixture, reserved pasta water, and parsley. Toss to coat.

Notes

7 WW PointsPlus and 253 calories per 1 cup serving. Add 1 cup halved cherry tomatoes or sauted zucchini to boost the volume without boosting the Points.

The post Pappardelle & Peas with Ricotta Pesto {Weight Watchers} appeared first on Lemony Thyme.