Zucchini Pappardelle with Roasted Tomato Vinaigrette Arugula and Feta Cheese

Ingredients

• 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
• 4 1/2 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)

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