ZUCCHINI PAPPARDELLE- CLEAN EATING

It was the most beautiful summer day today; sunny and 70's...perfect for heading downtown to the Farmers' Market. I love going to the Farmers' Market on Saturdays but sometimes it is a little stressful with the kids in tow...I am usually in and out within minutes. So today was extra fun because I picked up my mom on the way which meant I had a babysitter...I mean a nana! I was able take my time to look everything over and find exactly what I wanted. I saw the most delicious looking zucchini and I instantly thought of Zucchini Pappardelle, a recipe that I have been waiting to try.

Pappardelle is Italian for "wide noodles", like fettuccine. The name derives from the verb “pappare,” to gobble up and that is exactly what I did with this dish. I am a pasta freak and I didn't miss the pasta at all.

Zucchini Pappardelle- Clean Eating
Adapted loosely from Emeril Lagasse
Serves 4

2 pounds medium zucchini (about 4)
2 tablespoons extra-virgin olive oil
2 cloves minced garlic
1 teaspoon red pepper flakes
1 small red onion
1/4 cup chicken broth
1 1/2 cups fresh tomato sauce, recipe follows
1 cup cherry tomatoes, quartered
1/4 cup fresh herbs--equal parts minced fresh tarragon, sliced chives, pickled chervil, and chopped parsley leaves
Freshly grated Parmigiano-Reggiano (optional)

For Fresh Tomato Sauce:
2 pounds plum tomatoes (about 10), peeled, seeded and diced
2 tablespoons extra-virgin olive oil
2 large cloves garlic, smashed
1 sprig fresh basil
Kosher salt and freshly ground black pepper

Note/confession: I totally cheated and used jar tomato sauce...I don't know, when the time came to make the sauce I lost all motivation and I had a jar in the fridge just waiting to be used. Tasted awesome but I am sure Emeril's sauce would be great too! Let me know if you use this sauce recipe and how it turns out...it looks pretty basic so I am sure you can't go wrong.

Make the tomato sauce:
Put the tomatoes along with the olive oil, garlic, and basil in a saucepan. Season with salt and pepper, and bring to a simmer. Cook for about 15 minutes. Discard the basil leaf and puree with a hand blender. Put the sauce in a bowl and set aside.

Trim the blossom off the zucchini. Use a mandolin and slice the zucchini lengthwise into very thin strips. Discard the center seedy pieces and separate the slices.

Warm the olive oil in a large skillet over medium-high heat. Add the garlic, red pepper flakes, and red onion and cook until fragrant.
Add the zucchini and toss until just barley wilted, few minutes (if your zucchini slices are thicker like mine it may take a little longer.)

Add the chicken broth and bring to a boil. Add the tomato sauce and bring to simmer while tossing. Add cherry tomatoes and remove from heat. Add fines herbs and toss again. Season with salt and pepper, to taste. Divide the pappardelle onto plates and shower with the cheese. Serve immediately.

PRINTABLE RECIPE