I’ve wanted to experiment with making zucchini noodles for a while now so I decided to go with my favorite cut – pappardelle. This process is so easy and you don’t need any fancy spiralizers, just a regular vegetable peeler. I love the texture it gives to the vegetable, which in your mouth, really closely translates to the texture of regular pasta. What really makes this satisfying and delicious are the spices and sauce you choose – I cooked the zucchini with roasted garlic olive oil, added a few spoons of marinara, extra sautéed garlic, red chili flakes, and topped it with a healthy dose of parsley and a drizzle of truffle oil, which brings this dish to the next level of flavor complexity. A truly satisfying meal that leaves you feeling great and most importantly, completely satisfied. If you want some added texture and creaminess, go ahead and sprinkle with grated or shaved parmesan.
Zucchini Pappardelle with Garlic and Parsley in a Light Tomato Sauce
Makes a large bowl for one person or two small bowls
- 2 large zucchinis
- 3 cloves of garlic, crushed
- salt and pepper to taste
- 3 tbsp. of tomato sauce of your choice
- 1 tsp. red chili flakes – for a medium heat level
- 2 tbsp. roasted garlic olive oil
- 3 tbsp. fresh parsley, finely chopped
- truffle oil, to finish
- grated parmesan cheese to finish – optional
- Wash you zucchinis, then take the vegetable peeler and begin peeling long, even strips, approximately 1 inch wide. Once you peel about 3 strips from one section, turn the zucchini and start on a new section – this will ensure even size strips. Keep turning the zucchini and repeating the process until you get to the core of the zucchini where the seeds start to show. Once the zucchini core becomes too soft and you hit the majority of the seeds, stop peeling – you can dice up the leftover core and sauté it after you’re done making your zucchini pasta.
- Pre-heat a large skillet on high heat. Add the roasted garlic olive oil, then throw in all your zucchini noodles. Toss with tongs to evenly coat the zucchini in the oil. Add the crushed garlic, cook for 2 minutes, then season with salt and pepper.
- Turn the heat down to medium and continue cooking for another 5 minutes, tossing the strips a few times for even cooking. Add the tomato sauce and the red chili flakes. Cook for another 5 minutes until the sauce thickens a bit. Depending on how you like your pasta – I like mine al dente – cook for another 5 minutes for well doneness.
- Spoon the zucchini into a bowl, top with chopped parsley and drizzle with truffle oil and if using, parmesan. Enjoy with a nice glass of wine and let your mouth rejoice at the texture!