Adam's Concoction

I put Adam up to the task of creating dinner one Friday night, and he came up with a delicious meal. We mixed lemon pepper pappardelle with sauteed zucchini and mushrooms, tomatoes, and pesto then tossed it with fresh mozzarella. Perfection!


Lemon Pepper Pappardelle with Vegetables and Lemon Pesto

1 medium-sized zucchini, cut into rounds
8 oz. mushrooms, sliced
1 bunch basil
2 cloves garlic
1/4 cup Parmesan cheese, grated
2 tsp. lemon rind
1/2 a lemon, juiced
salt and pepper to taste
olive oil
1/2 cup cherry tomatoes, halved
1 pkg. lemon pepper pappardelle
fresh mozzarella, torn

1. Heat some olive oil in a large non-stick skillet over medium heat. Add the zucchini and mushrooms, sauteeing until the zucchini browns slightly.
2. Meanwhile, prepare the pesto by combining the basil, garlic, cheese, lemon rind and juice, salt, and pepper in a food processor. Pulse until the ingredients are slightly chopped, then stream olive oil in through the spout until you have reached a creamy consistency.
3. Boil the pasta according to package directions.
4. Add the tomatoes to the zucchini and mushrooms. Allow them to soften slightly and heat through. Drain the pasta and add to the vegetables. Also add the pesto and cheese. You might not want to add all of the pesto that you made. Toss the pasta until thoroughly mixed.