Zucchini Pappardelle

If you love pasta but not the calories, Chef and Culinary Education Coordinator at The Good Acre, Lachelle Cunningham has a recipe you should try.

Zucchini Pappardelle
sautéed zucchini strands

Serves 4


1 shallot, sliced
4 zucchini, washed
2 Tbsp butter or oil
Salt & Pepper, to taste


  1. Cut off just the tips and ends of each zucchini.
  2. Using a vegetable peeler, shave wide, thin shreds along the length of the zucchini, from tip to end, creating wide thin pasta-like (pappardelle) shavings.
  3. In a small skillet, heat butter or oil or medium heat.
  4. Add the shallots and sauté until translucent.
  5. Add the zucchini shavings (pappardelle) and quickly sauté until zucchini are to desired tenderness (1-2 minutes).
  6. Salt and pepper to taste.
  7. Serve as a side to an amazing entrée!

*Add other desired spices, seasonings or thinly shaved veggies to enhance this dish.

Fresh Tomato Sauce


2 Tablespoons Olive Oil + more for finishing
6 garlic cloves, minced
7-10 Roma tomatoes, small diced
3-4 Bay Leaves (fresh or dry)
1 Tablespoon Salt
1-2 teaspoon(s) Black Pepper
3 Tablespoons Fresh Basil, chiffonade or chopped
Olive Oil for finishing


  1. Heat olive oil over medium heat in a non-reactive saute pan.
  2. Add garlic and saute until toasted and lightly browned.
  3. Add tomatoes and bay leaves to the pan and increase the heat to medium-high and bring to a soft bowl.
  4. Add salt and pepper and reduce the heat to medium-low and allow to simmer for at least 20 minutes or until sauce reaches desired level of doneness.
  5. Add in chopped fresh basil and adjust seasonings as needed.
  6. Drizzle with a little more olive oil to finish.
  7. Serve over pasta or veggie noodles or use as you would marinara or tomato sauce.

Makes a great pizza sauce!

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