Zucchini Pappardelle











  • 4 large zucchini
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 4 ounces dry white wine
  • 2 cups cherry tomatoes or sliced tomatoes
  • ½ medium onion
  • Parmesan cheese to taste
  • Fresh basil


  1. Slice zucchini lengthwise with a mandolin or a peeler (slices should be long and thin and should resemble a thick ribbon)
  2. Discard center with seeds
  3. Heat olive oil in a pan. Dice garlic and onion and add to the pan – cook until tender
  4. Add zucchini ribbons to the pan and crisp
  5. Add a pinch of oregano, salt and pepper
  6. Add tomatoes and cook until soft; if the pan becomes dry add low sodium chicken broth
  7. Add the white wine, cook until reduced by half
  8. Simmer until desired thickness
  9. Top with parmesan cheese, fresh basil


Recipe makes: 4 servings; each serving: 190 calories, 11g fat, 17g carbohydrate, 5g protein and 5g fiber