Zucchini Pappardelle with Tomato & Vegetable Sauce

I’ve never liked pasta. Say whaaat?! Yes, it’s true! It’s never been my thing. I don’t get the pasta hype at all. But from time to time I do crave a good pasta sauce. And then I turn to my best friend. The zucchini! I could write a whole blog post on why zucchini is such a great vegetable, but I’m not gonna go there. Using zucchini as “pasta” is such a healthy, light and easy way to eat your “pasta” dish if you want to avoid real pasta. One of my favorite “pasta” dishes is this Zucchini Pappardelle with Tomato & Vegetable Sauce.

This tomatoes and vegetable sauce is so delicious and easy to make. I usually use the same base but exchange the vegetables depending on what I find in my fridge.

Ingredients for this Zucchini Pappardelle with Tomato & Vegetable Sauce:

  • Zucchini
  • Canned tomatoes
  • Tomato paste
  • Yellow onion
  • Garlic
  • Dry oregano
  • Dry basil
  • Cumin
  • Cherry tomatoes
  • Mushrooms
  • Yellow bell pepper
  • Eggplant
  • Fresh basil
  • Fresh parsley
  • Ruccola
  • Salt
  • Pepper

Zucchini Pappardelle with Tomato & Vegetable Sauce

A fresh and light "pasta" recipe with a tomato sauce with lots of flavor
Course Light Lunch, Main Course, Pasta
Cuisine Italian
Keyword Dairy-Free, Fresh, Gluten-Free, Healthy, Light, Oil Free, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2


  • 1 Green zucchini thinly sliced
  • 1 Yellow zucchini thinly sliced
  • 1 can Diced tomatoes
  • 1 Garlic clove minced
  • 1 Yellow onion chopped
  • 1/2 tbsp Tomato sauce
  • 1-2 tsp Dry oregano
  • 1-2 tsp Dry basil
  • 1 tsp Cumin
  • 10-15 Cherry tomatoes of good quality divided in two
  • 3 Mushrooms quartered
  • 1/2 Yellow bell pepper diced
  • 1/2 small Eggplant diced
  • 5-6 Fresh basil leafs
  • Fresh parsley, to taste (optional)
  • Ruccola, to top
  • Salt, to taste
  • Pepper, to taste


  • Preheat a nonstick pan over medium heat.
  • Fry the garlic and onion for 1-2 minutes.
  • Add the tomato sauce and fry for another 1-2 minutes.
  • Add eggplant, bell pepper and mushrooms to the an and fry until the vegetables stars to get a golden.
  • Now add the fresh tomatoes and fry for another 1-2 minutes.
  • Pour the can of diced tomatoes into the pan and add the dry oregano and basil.
  • Let it shimmer for 5-6 minutes.
  • Meanwhile slice the zucchini using a mandolin, and then cut the slices in two lenghtwise.
  • Taste the sauce and season with salt and pepper, and additional herbs and spices if needed.
  • Put the zucchini pappardelle on two plates.
  • Add the tomato sauce and top with fresh basil, parsley and ruccola.

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