Zucchini Pappardelle with Tomatoes and Feta

• FAST
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 2 tablespoons fresh lemon juice
3. 1 teaspoon Dijon mustard
4. 1/2 teaspoon honey
5. 1/2 teaspoon finely grated lemon zest
6. Salt and freshly ground black pepper
7. Four 1/2-pound zucchini, or 2 zucchini and 2 yellow squash
8. 1 garlic clove, minced
9. 1 teaspoon coarsely chopped thyme
10. 1/2 teaspoon coarsely chopped rosemary
11. 1/4 teaspoon crushed red pepper
12. 20 cherry or grape tomatoes, halved
13. 6 ounces feta cheese, preferably French, cut into small dice (1 cup)
14. 3 ounces pitted Calamata olives, chopped (1/2 cup)

1. Preheat the broiler. In a small bowl, mix 2 tablespoons of the olive oil with the lemon juice, mustard, honey and lemon zest and season the dressing with salt and pepper.
2. 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 central portion are reached; discard the zucchini centers.
3. In a small bowl, combine the garlic with the thyme, rosemary, crushed red pepper and the remaining 1 tablespoon of olive oil. Spread the zucchini slices on a large rimmed baking sheet and brush them with the garlic and herb oil. Broil for about 3 minutes, or until the zucchini is browned on top.
4. Spread the cherry tomatoes on another baking sheet and broil for about 1 minute, or until they are lightly browned on top.
5. Add the tomatoes to the zucchini and drizzle with the mustard dressing. Toss the vegetables well and transfer to plates or a platter. Top with the feta and olives and serve.