Zucchini Pappardelle with Caramelized Fennel, Crispy Goat Cheese Balls & Cashews
Zucchini pappardelle in a brown butter sauce tossed with caramelized fennel, toasted cashews and topped with crispy, fried goat cheese balls.
Difficulty:
Medium
Time:
30-35 min
This dish is Vegetarian
Calories: 631
Fat: 40g
Carbs: 46g
Protein: 31g
Zucchini pappardelle is a great way to substitute pasta with a carb-free alternative. We love goat cheese at the Local Crate test kitchen because it’s lower in fat, higher in vitamin A, and an ideal alternative for those with a low tolerance for cow’s milk! This delicious dish with crispy fried goat cheese balls will awaken your palate with its many complementary flavors and textures.
Ingredients
Zucchini
Fennel
Garlic
Cremini mushrooms
Cashews
Panko Breadcrumbs
Flour
Egg
Goat cheese
Butter
Featured Ingredient Partners:
goat cheese:
Stickney Hill Dairy - Cold Spring, MN
Cooking terms for this recipe
Fry
To cook in hot fat or oil, typically in a shallow pan, until crispy and cooked through.
Julienne
To slice into thin strips about the size of matchsticks.
Mince
To cut a food into very small pieces.
What you need
Large sauté pan
Small pot
Small bowl