Zucchini Pappardelle with Fresh Tomato Salsa

This raw impostor is low in calories, a breeze to prepare and makes fabulous fare on a hot summer night. The zucchini strips really do look and taste a lot like freshly made, chilled pappardelle noodles.

Mediterranean/Vegan/Keto/Paleo/Whole30 Diet

Mediterranean/Vegan/Keto/Paleo/Whole30 Diet


  • 2 medium/large zucchini
  • 2 medium ripe tomatoes, chopped
  • 10 to 14 leaves fresh basil, minced
  • 1 tablespoon PAPA VINCE extra-virgin olive oil, plus more as needed
  • 1 to 2 small cloves garlic, minced
  • ¼ teaspoon sea salt, plus more as needed
  • Freshly ground black pepper

How to make

  1. Using the PEELER, shave the zucchini lengthwise with a wide vegetable peeler to resemble pappardelle pasta.
  2. Put the zucchini pappardelle in a large bowl.
  3. Add the tomatoes,basil, oil, garlic and salt and toss gently using tongs until thoroughly combined.
  4. Add more olive oil, if desired.
  5. Season with salt and pepper to taste.
  6. Serve immediately.

Preparation Time

  • Prep Time: 15 mins
  • Serves: 3-4 people

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

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