Recipes Main Courses Pasta Rice and Grains Torn Pasta with Zucchini and Arugula
Torn Pasta with Zucchini and Arugula

Torn Pasta with Zucchini and Arugula

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
In this easy-to-prepare dish, the lasagna noodles are broken into large pieces before cooking so they resemble rustic torn pasta. A mandoline is ideal for cutting the zucchini into thin, even strips.


  • 4 zucchini
  • 1/4 cup extra-virgin olive oil
  • Salt, to taste, plus 1 Tbs.
  • Freshly ground pepper, to taste
  • 1/2 lb. lasagna noodles
  • 1 cup tomato pasta sauce
  • 2 cups arugula, washed and dried
  • 1/2 cup grated Parmigiano-Reggiano cheese


Using a mandoline or a knife, slice the zucchini lengthwise into 1/8-inch strips. Transfer to a large bowl. Drizzle with 2 Tbs. of the olive oil, season with salt and pepper and toss to coat evenly.

Preheat a grill pan over medium-high heat. Working in batches, arrange the zucchini strips on the pan and cook for 1 to 2 minutes. Turn the zucchini over and cook until tender but not too soft, 1 to 2 minutes more. Transfer to a plate and cover loosely with aluminum foil.

Bring a large saucepan three-fourths full of water to a boil over high heat. Break the lasagna noodles into large, uneven pieces. Add the 1 Tbs. salt and the noodles to the boiling water and cook according to the package instructions.

Meanwhile, in a small saucepan over medium heat, warm the tomato pasta sauce.

Drain the pasta and transfer to a large bowl. Drizzle with the remaining 2 Tbs. oil and toss to coat evenly. Add the zucchini, arugula and 1/4 cup of the cheese and gently toss together, being careful not to tear the zucchini strips. Transfer to individual pasta bowls, drizzle the tomato sauce over and around the pasta and sprinkle with the remaining 1/4 cup cheese. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.