Fried Zucchini and Basil Pesto over Gluten-Free Lemon Parsley Large Trumpets

Serving Size: 2-3
Prep Time:  15
Cook Time:30
Total Time:  45


8-9 oz. Pappardelle’s Gluten-Free Lemon Parsley Large Trumpet
2/3 cup vegetable oil
3 medium zucchini, cut into 1/4” slices
1-1/2 Tbsp. red wine vinegar
3/4 cup frozen peas
3.5 oz Pappardelle’s Traditional Basil Pesto
Zest of 1 lemon
1-1/2 Tbsp. capers
1 oz. fresh mozzarella, cubed
Freshly grated Parmesan cheese, to taste
Salt & pepper, to taste


  1. In a medium saucepan, heat vegetable oil over medium-high heat. Once oil is hot, fry zucchini slices in batches, flipping once, until golden brown on both sides, about 3-4 minutes. Drain in a colander, shaking with a couple pinches of salt, then transfer to a large bowl.
  2. Toss the fried zucchini slices in red wine vinegar and a pinch of salt and set aside.
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and transfer pasta to a large bowl.
  4. Add fried zucchini, pesto, peas, lemon zest, capers, and mozzarella to pasta bowl. Stir together and season with salt & pepper. 
  5. Divide pasta into serving dishes. Top with Parmesan. Serve and enjoy!