“Papa Don’t Preach…Pappardelle”- Pappardelle Pasta with Roasted Tomatoes and Mushrooms with a Lemon Butter Sauce and Balsamic Drizzle
So lately I’ve been really into lemon flavoring in my pasta. It’s crazy because I’ve always hated lemon. But, I’m telling you, this pasta was crazy good and the balsamic drizzle gives the pasta just a touch of sweetness which really complements the sweetness of the roasted tomatoes.
What You Need:
Papparadelle Pasta (or any pasta of your choice)
1 Package of Grape Tomatoes (halved)
1 Package of Baby Bella Mushrooms (rinsed and sliced)
1 Lemon
Sugar
Balsamic Vinegar
2-3 Tbsp unsalted butter melted (amount depends on how much pasta you’re making)
Marjoram
PAM
Parmesan Cheese
Set Oven to Broil
1. Place halved grape tomatoes and sliced mushrooms onto a greased cookie sheet. Place tray into pre-heated oven. Keep a close eye on the tomatoes and mushrooms because they will cook very fast. Remove from oven when the tomatoes have blistered and mushrooms have browned.
2. Meanwhile, cook pasta according to package and set aside. Then, combine the butter with the juice of 1 lemon and about 1/2 tbsp of marjoram in a small bowl or measuring cup. Set aside.
3. In a small omelet pan or sautee pan, add about 1 cup of Balsamic vinegar to the pan and set to high heat. Whisk briskly as it begins to boil and add about 1 tbsp of sugar. Reduce to low heat for about 10 minutes. It should become thick like a syrup.
4. Then, in a large pan combine pasta, lemon butter sauce, tomatoes and mushrooms. Toss together and add parmesan cheese to taste. Then, serve pasta into individual bowls or plates. Top the pasta with the balsamic drizzle then serve.
*If you have extra balsamic reduction, save it! It goes great on mozzarella and tomato sandwiches.
2 years ago