Zucchini Pappardelle with roasted tomatoes

Zucchini Pappardelle with roasted tomatoes - 4 servings
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• 2 tablespoons good quality balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon honey
• Big pinch gray salt
• 4 tablespoons extra-virgin olive oil
• 1/2 teaspoon lemon zest
• Freshly ground black pepper
• 3 pounds zucchini
• 2 cloves garlic, minced
• 2 teaspoons thyme, minced
• 1 teaspoon rosemary, minced
• 1 teaspoon sweet smoked Spanish paprika
• Cherry tomatoes (20 large or 40 small)
• 2 bunches arugula
• 1/2 cup crumbled feta, preferably French (about 3 ounces)
• 1/2 cup pitted and chopped kalamata olives (about 3 ounces)

Preheat the broiler.
To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.

**My zucchini took about 7 minutes to turn a light brown. I omitted the arugula, feta and olives. I tossed the zucchini and tomatoes with the dressing, then drizzled the remainder on top. Drizzling the dressing on top really made the dish.