Pappardelle Pasta with Okra

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


6ounces dried pappardelle noodles
2tablespoons olive oil
3/4pound fresh okra
1/4cup chopped fresh chervil or basil leaves
1/4cup lower-sodium chicken broth
1/2teaspoon kosher salt
1/2cup grated Romano or Parmesan cheese


  1. Cook pasta according to package directions. Drain.
  2. Heat oil in a large skillet over medium-high heat. Saute okra 3 to 4 minutes or until pods are bright green. Add pasta, chervil, broth and salt to skillet; tossing gently, cook 1 to 2 minutes until heated through. Serve, topped with cheese.

Recipe by David Feder

Nutritional Info *per serving

  • Calories 300
  • Fat 4g
  • Sodium 560mg
  • Carbohydrate 38g
  • Fiber 4g
  • Protein 11g